Turkish Pistachio Syrup Pastry
Ingredients
- 125 g butter, room temperature
- 1/2 cup powdered sugar
- 1/2 cup semolina
- 1 egg
- 1/3 cup ground pistachios
- 1 tsp baking powder
- 1 packet vanilla
- 2-2.5 cups flour
Sherbet
- 2 cups sugar
- 2.5 cups water
- 3-4 drops lemon juice
Preparation
First, prepare the syrup by mixing sugar and water in a pot, bring to a boil, add lemon juice, and simmer for 5 minutes, then remove from heat.
For the dough, mix butter, powdered sugar, semolina, egg, ground pistachios, baking powder, and vanilla.
Gradually add flour until a soft, non-sticky dough forms.
Shape the dough into walnut-sized balls and place on a baking sheet.
Press the center of each ball with your finger to create an indentation.
Bake in a preheated 180°C oven until cooked.
Once the pastry is out of the oven and still hot, pour the cooled syrup over it.
Allow the pastry to absorb the syrup, then optionally add pistachios in the indentations before serving.
Tips
Ensure the syrup is cold and the pastry is hot when pouring to achieve the best texture.
