TURKISH HAZELNUTS
A lovely traditional Turkish sweet. If you start with hazelnuts that have been skinned, there's very little effort involved. The one hour prep time includes about forty minutes where all you do is stir the nuts at ten minute intervals.
Provided by Chef Kate
Categories Candy
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large shallow baking pan, toast hazelnuts in 325º oven, 15 minutes, stirring occasionally.
- Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
- Fold in toasted hazelnuts.
- Melt butter in same pan; spread nut mixture on top.
- Bake 30 to 40 minutes at 325º or until nut are browned and butter is absorbed.
- Stir nuts thoroughly every 10 minutes during baking.
Nutrition Facts : Calories 417.8, Fat 35, SaturatedFat 6.9, Cholesterol 20.3, Sodium 76.5, Carbohydrate 24.2, Fiber 4.4, Sugar 18.6, Protein 7.4
PISTACHIO BAKLAVA
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.
Provided by Melissa Clark
Categories pastries, dessert
Time 2h30m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don't overprocess the nuts. You want to maintain some texture.
- Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don't rush it or the butter could burn.
- Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.
- Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.
- Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.
- Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
- Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).
- Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.
- Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
- Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.
- When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 63 milligrams, Sugar 17 grams, TransFat 0 grams
HAZELNUT BAKLAVA
Provided by Melissa Clark
Categories dessert
Time 2h30m
Yield About 30 pieces
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
- On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
- With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
- Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional 1/4 cup melted butter evenly over top layer.
- Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
- Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
- While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 93 milligrams, Sugar 13 grams, TransFat 0 grams
More about "turkish hazelnuts recipes"
THE TASTIEST TURKISH DELIGHT RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (20)Calories 38 per servingCategory Candy, Dessert, Holiday, Snack
- Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer onto one pot. Then set out a 9X9 inch baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.
- Pour 4 cups of sugar and 1 ½ cups of water in the pot with the thermometer. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.
- Meanwhile, pour the remaining 2 ¾ cups water in the second pot. Whisk in the lemon juice, cornstarch and cream of tartar, making sure there are NO clumps. Turn the heat on high and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to insure there are NO clumps.
- Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)
41 HAZELNUT DESSERT RECIPES YOU NEED TO TRY - INTO THE …
From intothecookiejar.com
VEGAN HAZELNUT TURKISH COFFEE - COTTER CRUNCH
From cottercrunch.com
HOW TO MAKE DUKKAH- AUTHENTIC DUKKAH RECIPE - THE …
From themediterraneandish.com
CHOCOLATE AND HAZELNUT WET CAKE RECIPE | TURKISH …
From turkishstylecooking.com
TURKISH-STYLE REVANI SEMOLINA CAKE IN SYRUP RECIPE - THE …
From thespruceeats.com
HAZELNUT CEZERYE DESSERT RECIPE - TURKISH CUISINE
From turkishrecipe.org
TURKISH PUDDING WITH KATAIFI & HAZELNUTS! CRUNCHY AND CREAMY ...
From youtube.com
TURKISH DELIGHT (LOKUM) - TURKISH DESSERT RECIPE | 196 FLAVORS
From 196flavors.com
HAZELNUT SPREAD RECIPE: EASY & HOMEMADE - YUMMY ISTANBUL
From yummyistanbul.com
CLASSIC TURKISH PUDDING AND CUSTARD DESSERT RECIPES - THE SPRUCE …
From thespruceeats.com
THE 49 MOST POPULAR AND AUTHENTIC TURKISH RECIPES | 196 …
From 196flavors.com
TURKISH STYLE CEZERYE RECIPE WITH HAZELNUT - EASY HEALTHY RECIPES
From easyhealthyrecipes.org
HAZELNUT SEMOLINA DESSERT TURKISH WAY - BOSSKITCHEN
From bosskitchen.com
TURKISH HAZELNUTS RECIPE - FOOD.COM | RECIPE | RECIPES, HAZELNUT ...
From pinterest.com
TURKISH HAZELNUTS RECIPE - FOOD.COM | RECIPE | HAZELNUT RECIPES ...
From pinterest.com
32 DECADENT HAZELNUT RECIPES | TASTE OF HOME
From tasteofhome.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #5-ingredients-or-less #desserts #fruit #asian #middle-eastern #easy #candy #nuts #turkish #dietary #low-sodium #low-in-something
You'll also love