Choreg Armenian Sweet Pastry

Recipe Description

From my Grandmother's collection.
Date on card says this is a family favorite and one made for bridal showers.
Dated 1924.


  • 7 cups flour
  • 3 teaspoons salt
  • 1 teaspoon mahlab|mahleb spice
  • 1-1/4 cup milk
  • 1/2 cup unsalted butter
  • 1/4 cup shortening|vegetable shortening
  • 1 cup granulated sugar|sugar
  • 2 packages rapid-rise yeast
  • 1/2 cup warm water
  • 4 large eggs
  • Sesame seeds for garnish


  1. In a large bowl, stir together the flour, salt and mahlab|mahleb. In a medium saucepan, heat milk until hot.
  2. Add butter, shortening and Granulated sugar|Sugar, and stir until Granulated sugar|Sugar is dissolved.
  3. Remove from heat and set aside. Dissolve yeast in 1/2 cup warm water.
  4. Add a bit of Granulated sugar|Sugar to activate the yeast. The mixture should become foamy.
  5. Make a well in the center of the flour.
  6. Add the eggs and the milk mixture to the flour. Pour in the activated yeast. Stir to blend well.
  7. Turn out dough on a lightly floured surface and knead until the dough is smooth and elastic.
  8. The dough should be slightly sticky, not dry.
  9. Place the dough in a large greased bowl.
  10. Pat top of dough with a bit of oil to prevent sticking to aluminum foil.
  11. Cover the bowl with foil and then a dish towel.
  12. Let rise in a warm place for 2 hours.
  13. Break off a small amount of dough and shape into pretzels or braids.
  14. Put rolls on a baking sheet and allow to rise for 30 minutes.
  15. Brush with egg wash and sprinkle with sesame seeds.
  16. Bake in a 350-degree oven for 20 minutes or until golden brown.
  17. == [ Cat's Recipes Y-Group]
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