Archive for the ‘Desserts with Syrup’ Category

dessert with milky syrup 1

-4 eggs
-4 tbsp sugar
-4 tbsp flour
-4 tbsp semolina
-1 pckt baking powder
-1 pckt vanilla powder
-1 tsp lemon juice
For Syrup
-3 cups milk
-1 cup sugar
For Topping
-3 cups heavy whipping cream
-6 tbsp cream cheese
In a bowl, mix eggs and sugar with a mixer until it becomes foamy (3-4 minutes). Then, add flour,semolina,vanilla,lemon juice and baking powder in. Stir continuously until the mixture gets smooth and even. Grease a 15x10x2 inch rectangular Pyrex baking dish and pour the cake mixture inside. Preheat the oven to 400 F (200 C) and bake until the surface turns light golden brown (for about 25-35 minutes).
Place 1 cup of milk and 1 cup of sugar into a pot to prepare the syrup. Bring to a boil.Turn the heat off and add another 2 cups of milk. Once the cake is ready take it out of the oven and immediately pour the cold milky syrup all over evenly.
Combine the cream cheese and heavy whipping cream in a large bowl. Use the whisk or hand mixer to beat the mixture until it forms stiff peaks when you lift the beaters from the bowl. Spread the cream mixture all over evenly.


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cevizli-tatli-tarif-1.jpg 2

-6 cups flour
-1 cup olive oil
-1 cup melted butter
-3 tbsp yogurt
-1 egg
-1 tsp baking powder
-1 pckt vanilla powder
-1 cup walnut, crushed
For Syrup
-3 cups sugar
-3 cups water
-1 tbsp lemon juice
First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.
Meanwhile, mix softened butter, olive oil, egg, and yogurt. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non-sticky as cookie dough.
Grab egg size pieces of dough and flatten with your palms. Place one tea spoonful of crushed walnut in the middle. Give it an oval shape close it up on top as you see in the picture. Stick the edges pressing with your fingers. Arrange them over a greased baking tray and bake them in a preheated 350F (180C) oven until they turn brown for about 30-40 minutes.
Pour the cooled syrup over the dessert right after taking them out of the oven.Enjoy

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-3 pound pumpkin flesh, peeled, deseeded and cut into chunky cubes or rectangular blocks(aboutb 3”long)


-2 cups sugar


-1 cup crushed walnut to serve






Line the bottom of a large pot with the prepared pumpkin pieces and sprinkle sugar over them evenly. Then layer the rest of the pumpkin chunks and pour the remaining sugar evenly over them. Cover the dish and let it rest overnight. The next day, you will notice that the pumpkin has released all its juices and that the pieces are nearly covered with all that wonderful juice. This liquid is all you need to bake or cook the pumpkin, no need to add any extra water.




Cook on low-medium heat for about 25-30 minutes without the lid on.The syrup will be absorbed and the pumpkin pieces somewhat shiny.Let the pumpkin dessert cool down.


Decorate the candied pumpkin pieces with crushed walnuts just before serving; you can serve this delicious dessert as this way or also with Turkish thick clotted cream, kaymak or regular clotted cream aside.

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For The Dough


-1 egg

-¼ coconut milk

-½ stick butter ( melted)

-2 tsp yeast

-2/3 tsp baking powder

-2 tbsp sugar

-3 cup flour




¾ cup sugar

¾ cup water

7 cardamom

½ lemon juice



Step 1

Mix the flour with all the above ingredients and beat thoroughly with your hand. It should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it’s a dough. Not runny and yet not too thick. Cover and let it rise for about 1,5   hour. Touch some water  with your fingertips and mix the mixture again.


Step 2

Heat oil, then pick small portions and drop in the hot oil, then lower the heat and fry on very low heat, stirring the Kaimatis continuously so that they color on all sides and get super crunchy.

Step 3

Put all kaimaties right after fry them  into the cooled sugar syrup. Serve!!

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1 package phyllo dough
1 c pistachios (chopped)
2 sticks margarine

Syrup (sherbet):
3 c sugar
2 c water
1/2 lemon juice

7.5 c milk
5 tbsp semolina

1 c pistachios (chopped)

First prepare syrup (sherbet): Boil sugar with water. When it starts to boil add lemon juice and let it boil for 5 more minutes. Turn off the heat, let it cool down. In another pot, mix semolina with milk, and stir until it gets a heavy consistency. Turn off the heat and let it cool down. Preheat oven to 350°F. Take 7 pieces of phyllo dough and cut into 3 pieces lengthwise. About an inch dough will remain from the edges. Cut those 3 phyllo dough pieces to the squares widthwise (squares should be medium size). To the each square put 1 tsp cream and 1 tsp chopped pistachios. Fold them crosswise, make triangles and place on an oven tray. Place the second piece on the seam side of the first one to keep closed. Melt the margarine in a pan and pour over the sobiyet. Bake until light brown. Remove from the oven and pour cold syrup over the cookies. Spread chopped pistachios and serve.

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Flat Kadaif

Flat Kadaif

1 cup water
1 cup milk
1 + 1/2 cup flour
1 tsp yeast
1 tsp sugar
1/4 tsp salt

Syrup (sherbet):
1 cup sugar
1 cup water
4-5 lemon juice drops

Other ingredients:
1 egg

First prepare syrup (sherbet): Boil sugar with water. When it starts to boil add lemon juice and let it boil 5 more minutes. Turn off the heat, let it warm.

Take a deep bowl put all dough ingredients and mix altogether. Put aside, let it stand for 30 min. Then pour about 3 tbsp (or as much as needed for a small pancake) to a non stick pan (without oil) and cook only one side. Put walnuts to the uncooked side and close two sides together. Whisk the egg and dip only the edges of flat kadaif. After frying in oil, put the kadaifs into the syrup. Let them soak for 1-2 minutes and serve.

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2 sticks of butter (soft)
3 cups flour
1 or 2 tablespoon yoghurt
2 tablespoon vegetable oil
1 egg
1 package of baking powder
1 cup crushed walnuts
2,5 cups sugar
2,5 cups water
1/4 lemon
For the syrup, boil the water with sugar. After 10-15 minutes, add the lemon juice. Boil for a minute and remove from the heat to cool.
For the dough, mix the butter with flour with your hand. Add yoghurt, oil, egg and baking powder. Knead it until the dough is soft. Cover it with a wet towel and let it rest for 10 minutes. Divide the dough into walnut sized balls. Flatten and place 4-5 pieces walnut. Bring the sides together to enclose the nut.  And press them on a greater.
Place the doughs, folded sides below, in an oven tray. Bake them at 375 F for 10-15 minutes. Remove from the oven and pour cold syrup over the hot cookies.

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