Sekerpare is a beloved Turkish dessert that epitomizes the art of pastry making in Turkey. These soft, buttery cookies are made from a rich dough of flour, sugar, and semolina, and are traditionally infused with lemon zest or vanilla for an extra layer of flavor. After baking to a golden perfection, Şekerpare is soaked in a fragrant sugar syrup, which imparts a delightful sweetness and a melt-in-the-mouth texture. Often enjoyed with a cup of Turkish tea or coffee, Şekerpare is a popular choice for special occasions and festive gatherings, reflecting the warmth and hospitality of Turkish culture.
Ingredients Sekerpare For Recipe
For the dough
125 grams of butter at room temperature
Half a glass of icing sugar
3 silme tablespoons semolina
1 egg
2 cups flour
1 packet of vanilla
1 teaspoon of baking powder
For the top
Half tea glass hazelnut
For the syrup;
2 water glass sugar
3 cups water (600 ml)
4-5 drops of lemon juice
How to Make Sekerpare Recipe?
* First of all, let’s take sugar and water into the pot for the syrup of our dessert. After mixing, let the syrup boil.
* After boiling for 10 minutes, add lemon juice to the syrup and mix.
* After boiling the syrup for about 5 minutes, turn off the stove and set it aside to cool.
* For the dough of the dessert, take the butter and icing sugar at room temperature into the mixing bowl and mix them well.
* Add the egg and mix all the ingredients well.
* Then slowly add semolina, baking powder, vanilla and flour and start kneading the dough.
* Pick walnut sized pieces from the dough and shape them by rolling them with our hands.
* Place the shaped sweets on the tray intermittently.
* After placing the sugar puffs on the tray, optionally, let’s dip a hazelnut in the middle. You can also use walnuts or almonds instead of hazelnuts.
* Let our dessert bake in a preheated 180 degree oven for 30 minutes on the fanless setting.
* We can pour the cooled sherbet over the hot dessert we take out of the oven. At this stage, let’s be careful to pour the syrup evenly over all of them so that none of the dessert remains dry.
* Our dessert, which we rest until it absorbs the syrup, is now ready to serve. Bon Appetit!
What are the Tricks of Şekerpare?
You should get a dough soft as an earlobe.
You should grease the baking tray.
You should pour the warmed sherbet over your sugar pudding 2 minutes after taking it out of the oven.
After pouring the syrup, you can cover it with a tray to make it absorb the syrup better.
Can Şekerpare be stored in the freezer?
You can store your sugar pudding in the freezer before sherbetting, and you can pour the hot sherbet over it after you take it out and thaw it. It will not be correct to store your sugar pudding in the freezer after sherbet. Sherbet desserts will be sherbetted in the cold.
Why Does Sugar Pudding Dough Disintegrate?
If you take your sugar pudding out of the oven early, it will fall apart.
If the sherbet you make is not very thick, if it is like water, your desserts will fall apart.
Other Sugar Pudding Recipes You Can Try;
How would you like to make a sugar pudding with small little chocolate drops inside? Click here for thechocolate sugar pudding recipe.
For an unusual sugar pudding recipe, you can also try making cocoa sugar pudding.
How Many Calories in Sugar Pudding?
1 piece of medium-sized sugar pudding corresponds to approximately 113 calories.
Tools and Equipment Used for Sugar Pudding
Mixing bowl
Baking tray
Cookware
Scoop