Turkish Balparmak Finger Pastry
Ingredients
Dough
- 125 grams margarine
- 2 heaping tablespoons yogurt
- 1 egg
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup semolina
- 1 packet vanilla
- 1 packet baking powder
- Slightly more than 3 cups flour
Syrup
- 3.5 cups water
- 3.5 cups sugar
- 1/4 slice lemon
Coating
- Semolina
Topping
- Almonds or hazelnuts
Preparation
Mix margarine, yogurt, and sugar for the dough.
Add egg, vegetable oil, semolina, baking powder, and vanilla.
Gradually add flour to form a soft dough.
Shape the dough into walnut-sized balls and roll into finger shapes, joining the ends.
Place the shaped dough on a tray.
Coat the shaped dough in semolina and arrange on an ungreased baking sheet.
Prepare the syrup by combining sugar, water, and a small piece of lemon in a pot, bring to a boil on medium heat, then simmer for 10 minutes and remove from heat.
Place almonds or hazelnuts on top of the shaped pastries.
Bake in a preheated oven at 180°C with top and bottom heat until golden brown.
Pour the lukewarm syrup over the hot pastry and let it rest for a few hours.
Optionally garnish with pistachios and serve.
