Şekerpare

Name: Şekerpare
Cook time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 1 Egg Yolk, for brushing; 20 Hazelnuts, one per piece; 600ml Water; 500g Granulated Sugar; 1 tbsp Lemon Juice, fresh; 125g Unsalted Butter, room temperature; 60g Powdered Sugar; 1 Egg; 100g Semolina, fine (irmik); 300g All-purpose Flour; 1 tsp Baking Powder; 1 packet of Vanilla Sugar, or 1 tsp vanilla extract; 1 pinch of Salt

Şekerpare are golden, buttery semolina cookies soaked in a fragrant lemon-scented syrup. Crisp at the edges and tender inside, each bite is enriched by a toasted hazelnut on top—perfect with tea or coffee.

Şekerpare are golden, buttery semolina cookies soaked in a fragrant lemon-scented syrup. Crisp at the edges and tender inside, eac... Show more

Traditional Turkish Recipe

Health Grade

E- · Indulgent

Rating

4.1

Time

2 hrs

Price

0,35 €

Calories

608 kcal

vegetarian

easy

kid friendly

comfort food

Method

Make the syrup

In a small saucepan, combine Water, Granulated Sugar, and Lemon Juice (fresh). Bring it to a boil over medium heat, then simmer gently for 10 minutes until the sugar is fully dissolved and the syrup looks clear and lightly glossy. Set it aside to cool completely while you make the dough.

Mix the dough

In a large bowl, cream Unsalted Butter (room temperature) with Powdered Sugar until pale and fluffy. Beat in Egg, then add Semolina, All-purpose Flour, Baking Powder, Vanilla Sugar, and a pinch of Salt. Mix with a spoon or your hands until you have a soft, smooth dough that comes together easily.

Preheat the oven

Heat the oven to 180° C. Line a baking tray with parchment paper so the cookies lift off easily after baking.

Shape and top

Divide the dough into 20 equal pieces and roll each one into a small oval or slightly flattened round. Place them on the prepared tray, leaving a little space between each piece. Brush the tops with Egg Yolk (for brushing), then press one Hazelnut into the center of each piece.

Bake the şekerpare

Bake for 20-25 minutes, until the tops are golden and the bottoms are lightly browned. Pull them out while they still look a little tender in the middle; they will firm up as they cool.

Soak and serve

While the şekerpare is still hot, pour the cooled syrup evenly over the tray. Let the pastries rest for 1 hour so they absorb the syrup and turn glossy and tender, then serve.