DessertsJanuary 14, 2014
Calories
214
Sodium
2mg
0% DV
Fat
2g
3% DV
Protein
5g
10% DV
Carbs
42g
14% DV
Fiber
1g
6% DV
Turkish Delight Crescent Rolls
170
8
150ml extra virgin olive oil
125ml white wine
4 tbsp powdered sugar (+ more for dusting)
10 g baking powder
400 g all purpose white flour
Around 300 g Turkish delight (Lokum)
125ml white wine
4 tbsp powdered sugar (+ more for dusting)
10 g baking powder
400 g all purpose white flour
Around 300 g Turkish delight (Lokum)
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.
Nutritions
Calories
214
Sodium
2mg
0% DV
Fat
2g
3% DV
Protein
5g
10% DV
Carbs
42g
14% DV
Fiber
1g
6% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat0.36000000000000004g1%
Polysaturated Fat0.42000000000000004g2%
Monosaturated Fat1g8%
Cholesterol0.58mg0%
Sodium2mg0%
Potassium181mg5%
Protein5g10%
% DAILY VALUE*
Total Carbohydrate
Fiber1g6%
Sugar4g8%
Vitamin A1.0IU0%
Vitamin B60.09mg4%
Vitamin C0.5mg0%
Calcium180mg18%
Iron2mg13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.