Flour-based Desserts
Şekerpare
Sugar Dough Soaked in Syrup
Ingredients
8.8 oz. Flour
4.4 oz. Butter
4 tbsp. + 1 tsp. Confectioner’s Sugar
2 tsp. Baking powder
1 tbsp. + 1 tsp. Semolina
1 each Egg
1 oz. Hazelnuts
Syrup
17.7 oz. Sugar
17 oz. Water
Instructions
In order to make the syrup, heat the water and sugar together until the sugar melts. In a kitchen mixer, mix confectioner’s sugar, baking powder, semolina, egg, and flour. Knead the flour. Divide into small balls (a little biggger than a walnut). Place on a tray and make it flat by pressing on it gently. Place a hazelnut in the middle. (Make sure to really stick it in). Place the tray in a 120C (approximately 250F) oven for 5 minutes then cook again at 170C (approximately 340F) until the tops are golden brown. Take the dessert out of the oven, and pour the hot syrup over it. Let it cool and absorb the syrup.
Tulumba Tatlısı
Fried “choux” dough in syrup
Ingredients
1/6 c Clarified butter, melted
1 ½ cup Water
1 ½ cup 230 gr. Flour
4 Eggs
1 tsp. Salt
Vegetable oil for cooking
Syrup
2 cups Sugar
1 ¾ cup Water
1 tsp. Lemon juice
Instructions
In a wide pan mix 2 cup sugar and 1 ¾ cup water with the lemon juice and allow to boil, and dissolve all the sugar. Set aside to cool completely. In another saucepan melt the butter. Add the flour and stir for two minutes or so without browning the flour to make a roux. Add the water and salt, and bring to a boil until the dough thickens. Remove from heat and allow to cool. Add the eggs one by one, mixing well after each addition, and beat the dough well. Put the dough in a pastry bag with a fluted tip. Heat the oil in a pan and squeeze the pastry out into short lengths into the oil. When the pastry is done, drain and put directly into the syrup, then arrange on a serving plate.
Lokma
Dough Fritters with Syrup
Ingredients
½ lbs. Flour
2 cups Warm water
2 tbsp. Butter
1 packet of Instant yeast
1 tsp. Salt
Oil for deep frying
Syrup
2 cups Sugar
2 cups Water
1 tsp. Lemon juice
Instructions
First make syrup – combine sugar, water and lemon juice in a pan and bring to a boil, then remove from heat and set aside to cool. In another pan, mix the flour, yeast, butter, salt and water, and allow to rise slightly. When the dough is ready, either put the dough into a pastry bag with a thick round tip and squeeze balls off, cutting them to fall into the oil, or do it the traditional way: Take a handful of the dough and squeeze it out between your thumb and curled forefinger, cutting off pieces with a spoon and allowing them to drop into the oil. Let them cook, then drain and put into the syrup, then remove and serve warm. Dust with cinnamon if desired.
Revani
Semolina Cake with Syrup
Ingredients
1 2/3 cup Fine semolina
1/3 cup 50 gr. Flour
1 cup + 2 tbsp. Sugar
1/3 c Butter melted
9 Eggs, separated
Grated zest of one small lemon
1 pinch Salt
For the pan
½ tbsp. Butter for greasing pan
1 tbsp. Flour
Syrup
4 c Sugar
3 ¼ c Water
1 tbsp. Lemon juice
Instructions
Butter pan, then shake 1tbsp. flour around the pan to coat well. Separate eggs. To the yolks, add the sugar and lemon zest, and whisk for 7-8 minutes or beat until foamy with a hand mixer. In another clean bowl, beat the egg whites with a pinch of salt until soft peaks are formed. Add the semolina and flour to the yolks, followed by the butter, and finally fold in the egg whites. Pour and scrape this dough into the prepared pan, and bake in a medium oven for approximately one hour. When the revani is done, pour over the syrup and allow to cool completely before serving.
Yoğurt Tatlısı
Yogurt Cake
Ingredients
1 cups Strained yogurt
1 ½ cups Powdered sugar
2 cups Flour
2 ½ tbsp. Butter melted
3 Eggs
½ tsp. Baking powder
Syrup
3 cups Sugar
3 ½ cups Water
1 tsp. Lemon juice
Instructions
Place the yogurt in a bowl and stir well to remove lumps. Add the powdered sugar, eggs, the butter and the flour, and stir or knead to make a dough. Spread this dough in a round baking pan, and bake in a medium oven for 45-50 minutes until lightly brown. While the pastry is baking, make the syrup: Combine sugar, water and lemon juice in a saucepan and boil together for 5 minutes. When done, remove from the oven and slowly drizzle the syrup over the top, allowing it to soak in well. When cool, cut in squares or diamonds and serve.
Samsa
Puff pastry filled with walnuts, soaked in syrup
Ingredients
1 Package of ready made puff pastry
1 cups Ground almonds or walnuts
1/3 cups Coconut
1 Egg, separated
1/3 cups Sugar
Syrup
4 cups Sugar
3 cups Water
Juice of ½ Lemon
Instructions
Thaw the puff pastry. In a bowl, mix the egg white, the coconut, ground nuts and sugar. It should be like a thick paste. Take one square of puff pastry and open it a bit with a rolling pin till it is 2 mm thick. Take a spoonful of this and spread along one edge of a piece of puff pastry, fold over once, then roll up. Cut this roll into four equal pieces. Repeat with the remaining sheets and arrange in a pan. Brush tops with egg white. Arrange in a pan and bake in a medium oven (180 C) until puffed and nicely browned. While they are baking, boil together the sugar, water and lemon juice. When the samsa are done, put into a deep dish and pour the hot syrup over the hot samsa and allow to cool and soak for 2 hours.