Şekerpare (Syrup Pastry)

• Vanilla extract1/2 tsp vanilla extract
• Flour180g all-purpose flour
• Butter113g unsalted butter, softened
• Baking powder1 tsp baking powder
• Semolina180g semolina
• Hazelnut14 whole hazelnuts (for garnish, optional)
• Powdered sugar60g powdered sugar
• Sugar400g granulated sugar (for syrup)
• Water480ml water (for syrup)
• Egg1 large egg
• Lemon1/2 lemon
• Almond14 whole almonds (for garnish)

How to Make It

• 1

  Start by preparing the syrup. In a medium saucepan, combine 2 cups (400g) granulated sugar and 2 cups (480ml) water. Bring to a rolling boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes until slightly thickened. Squeeze in the juice of the 1/2 lemon and add 1/2 teaspoon vanilla extract, then remove from heat and allow the syrup to cool completely. This cooling step prevents the pastries from becoming soggy.

• 2

  In a large mixing bowl, cream together 1/2 cup (113g) softened unsalted butter and 1/2 cup (60g) powdered sugar until the mixture is light, fluffy, and well combined. This ensures a tender pastry.

• 3

  Crack in 1 large egg and continue beating until it's fully incorporated into the butter and sugar mixture. Then, stir in 1 cup (180g) fine semolina.

• 4

  In a separate bowl, whisk together 1.5 cups (180g) all-purpose flour and 1 teaspoon baking powder. Gradually add these dry ingredients to the wet mixture, mixing gently until a soft, pliable dough forms. Be careful not to overmix, as this can make the pastries tough.

• 5

  Preheat your oven to 350°F (175°C). Divide the dough into 14 equal pieces (40 g each) and roll them into uniform oval or round shapes. Arrange them in an ungreased rimmed baking dish or deep baking tray (the butter-rich dough will not stick, and the rim will hold the syrup later), leaving a little space between each pastry for even baking.

• 6

  For a traditional touch, gently press a blanched whole almond or a hazelnut onto the center of each dough piece. This not only adds a decorative element but also a subtle nutty flavor.

• 7

  Bake the Şekerpare in the preheated oven for 25-30 minutes, or until they turn a beautiful golden brown color. The surface should feel firm to the touch, and you'll notice a delightful aroma filling your kitchen.

• 8

  This is the magic moment: Immediately upon removing the hot Şekerpare from the oven, pour the completely cooled syrup evenly over all the pastries. You'll hear a satisfying sizzle as the hot pastries begin to greedily absorb the cool, fragrant syrup.

• 9

  Allow the Şekerpare to rest and fully soak up the syrup for at least 30-60 minutes, or ideally a few hours, until they are wonderfully saturated and tender. Serve them at room temperature, perhaps garnished with a sprinkle of ground pistachios for an extra touch of elegance.