Turkish Dessert Şekerpare Recipe

One of the most popular tastes of Turkish cuisine, Sekerpare dessert is an easy-to-make dessert with tricks. It becomes a candy cookie-like product that does not absorb the sherbet. We are here with the recipe of full consistency, sherbet, wet inside, candy …

Turkish Dessert SEKERPARE Recipe

Materials

1 packet of margarine

5 tablespoons of semolina

1 cup of powdered sugar

2 eggs (to be separated on one’s yolk)

1 packet of vanilla

Half a pack of baking powder

4 glasses of flour

For its sherbet;

4 cups sugar

5 glasses of water

The juice of half a lemon

For the above;

Roasted hazelnut

KEY POINT

The most important trick of Şekerpare dessert is the temperature of its sherbet and cookie. Cookies should be lukewarm and sherbet hot. In this way, you will have sugar cubes, syrup, sugar and completely wet sugar inside.

Another trick is the consistency of cookie dough. The dough should never be a hard dough. It does not absorb the dough syrup which is added to the flour too much and is hard.

Before the sherbet is added to the dessert, the first temperature is removed by letting it stand for 5 minutes.

The margarine used in Şekerpare recipe should be at room temperature.

The cookies should not be browned too much while baking in the oven. When they turn slightly pink, the cookies are taken out of the oven.

In this recipe, we use half a pack of baking powder.

If the confectionery cookies and sherbet are both boiling, your dessert may be dough, the cookies being warm and the sherbet waiting for 5 minutes prevents them from forming a dough.

My oven cooked the dessert in 10 minutes, the cooking time varies according to the oven models.

After I took the cookies out of the oven, I removed the greaseproof paper on the tray before pouring the sherbet.

With this Şekerpare recipe, an average of 29 candies are produced.

HOW TO MAKE SEKERPARE RECIPE?

Separate the yolk and whites of an egg. We’ll use the yellow on it, the influx into it

Take margarine at room temperature into a deep bowl.

Add five tablespoons of semolina, one egg, one egg white, one glass of powdered sugar, one pack of vanilla, half a pack of baking powder to the margarine.

Mix all the ingredients and start adding the flour.

After adding 3 glasses of flour, add 4 glasses of flour under control. It should be a soft dough.

Walnut-sized pieces are cut from the dough and turned into a ball by hand.

This process is done until all the dough is finished.

With the help of a brush, apply egg yolk on the candied doughs that have been formed into balls.

Finally, place the nuts.

Bake in a preheated 180 degree oven until the top turns pink.

Cookies cook quickly, it is good to check them often.

Meanwhile, let’s put the sherbet on the stove while the cookies of the sugar pie are baking in the oven.

Take 4 glasses of sugar and 5 glasses of water into the pot.

Boil the sherbet over low heat. Squeeze the juice of half a lemon into the boiling syrup and boil for another 10 minutes.

The cookies will be baked while the sherbet is cooking on the stove, remove the cookies from the oven and leave to warm.

After the sherbet has grown, turn off the heat and let the sherbet rest for 5 minutes.

Pour the hot syrup into the warm cookie and cover the tray and wait for the sugars to absorb the sherbet.

In about 1 hour, your desserts will have sherbet.

Your candy bar is ready.

BON APPETIT…