Parwana’s Gosheh Fil

published May 11, 2021
Gosheh Fil

Gosheh fil, or elephant ears because of its shape, is a crumbly pastry dessert, dusted with cardamom and ground pistachios.

Makes12

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Credit: Emmaline Zanelli

Gosheh fil is a crumbly pastry dessert, dusted with cardamom and ground pistachios. The name translates directly to “elephant ears” because of its shape. These pastries are a favorite during the Muslim festival of Eid.

Durkhanai Ayubi’s Parwana is Kitchn’s May pick for our Cookbook Club. See how you can participate here.

Gosheh Fil

Gosheh fil, or elephant ears because of its shape, is a crumbly pastry dessert, dusted with cardamom and ground pistachios.

Makes 12

Nutritional Info

Ingredients

  • 3

    large eggs

  • 1/4 cup

    sunflower oil

  • 3 cups

    all-purpose flour, plus extra for dusting

  • 2 teaspoons

    baking powder

  • 1/4 cup

    warm whole milk

  • Sunflower oil, for deep-frying

  • 2 cups

    confectioners' sugar

  • 4 teaspoons

    ground cardamom

  • 1/4 cup

    ground pistachios

  • Salt

Instructions

  1. Crack the eggs into a bowl and, while whisking continuously, slowly add the oil until combined.

  2. In a separate bowl, whisk the flour, baking powder, and 1/2 teaspoon salt to combine. Make a well in the center and pour in the egg mixture. Mix to combine with your hands, then add the milk and continue mixing to just bring together.

  3. Lightly dust a work surface with flour, turn out the dough, and knead for 6-8 minutes, or until smooth and firm. Divide the dough into two equal balls, cover, and leave to rest for 30 minutes.

  4. Lightly dust the cleaned work surface and roll out each dough ball to a paper-thin, almost translucent sheet of pastry. Using a large cookie cutter 3 1/2 to 4 inches in diameter, cut out circles, then pinch each circle at one point to form a fanned ear shape.

  5. In a saucepan, heat enough oil for deep-frying to 315°F on an oil thermometer.

  6. Fry the pastries in batches, turning occasionally, until light golden and bubbles have formed on both sides. Using a slotted spoon, transfer the pastries to a tray lined with paper towels to absorb the excess oil.

  7. Arrange the gosheh fil on a serving platter, and sprinkle generously with the confectioners' sugar, cardamom, and ground pistachios.

Recipe Notes

Recipes reprinted with permission from Parwana, courtesy of Interlink Books. Photography by Alicia Taylor, courtesy of Interlink Books.