You need the Turkish delight to be cut in small sticks, about 2.5 cm (1 inch) long). This can be made well in advance. Turkish delight has really long live, when kept in cool dry place, so I usually cut at once the quantity needed for 3 or 4 batches. I only need a sharp knife and cutting board, and a spoon or two of powdered sugar, as it is a really sticky thing. Prepare two baking sheets covering them with baking paper. In a big bowl mix the olive oil and vine. Sift in the powdered sugar and stir. Start sifting the flour (mix in the baking powder previously, if using regular white flour) over the mixture, ½ cup at a time. Stir using a fork at every addition. Incorporate the last part of the flour by kneading the dough briefly. The ready dough has to be smooth, not very soft, but very elastic. Divide the dough in 10 equal balls. My best results with this recipe were when I managed to roll the sweets and bake them right after the dough was ready. It is not advisable to leave the dough in the fridge as with other kinds of doughs as the oil tends to separate quickly. Because it is very elastic, once one of the dough balls is rolled up and cut, it shrinks really fast, so you need to be rather quick. Using a rolling pin roll up each ball into a thin circle. There is no need to flour the surface for rolling, but try making it as circular as possible. Cut the dough into 8 triangles (or 12). Place a piece of Turkish delight at the large end and roll with the palm of your hand into a crescent shape. Turkish delight crescent rolls Arrange the little crescent rolls over the baking sheets allowing some distance, as they slightly puff. Bake in a preheated to 180C oven for about 12-15 minutes, changing the two baking sheets places in the middle of the baking. Be careful not to over bake your Turkish delight sweets – they can turn brown really fast. When ready, take them out of the baking sheets together with the baking paper and leave to cool slightly. Be careful and wait few minutes before testing – the Turkish delight is as burning hot as hot caramel. If you don’t mind the generous quantities of sugar you can follow the tradition and give them a dust of powdered sugar. Place them while still hot in a big bowl and toss them really gently, sifting over the powdered sugar. The sweets tend to absorb lots of powdered sugar, so they can become too sweet. I often save this step and eat them right as they come out of the oven.