Turkish Walnut Cookies in Syrup
For the dough:
375gr of plain Flour
1 teaspoon of Baking Powder
120ml of Yogurt
6 tablespoons of unsalted Butter (room temperature)
120ml of Extra Virgin Olive Oil
For the filling:
100gr of broken Walnuts
½ teaspoon of Cinnamon Powder
For the syrup:
600ml of Water
562gr of Sugar
1 tablespoon of Lemon Juice
How to prepare
This recipe makes 18 cookies.
Preheat the oven 190˚C.
Place the water and sugar in a pan, bring up to a boil and boil for 5 minutes.
Turn the heat down and simmer for 15 minutes then turn the heat off.
Stir in the lemon juice and pour the mixture into a bowl to cool down more quickly.
Add the flour and baking powder to a bowl and make a well in the middle.
Add the remaining dough ingredients into the well and knead by hand.
Cover the dough with cling film and allow to rest for 15-20 minutes.
Divide the dough into 18 pieces and flatten with your hand
Place them on the large side of grater and flatten a little more.
Add 1 teaspoon of the filling in the middle of the dough and fold the top over the filling then roll it up and seal.
Place all the cookies on a baking tray with the folded side down and put on the middle shelf of the oven.
Bake for 30 minutes then increase the heat to 220˚C and bake for a further 15 minutes.
Remove from the oven place on a serving plate and ladle over lukewarm syrup.
Cover and leave the dish to stand for 15 minutes to cool down and then serve.
This dessert also goes well with ice cream
Once completely cooled these can be stored in the fridge wrapped in cling film.
The Turkish name for this dish is Kalburabasti
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