A specialty from Kastamonu, kagit helvasi is made by layering thin starch sheets with granulated sugar. Its delicate, melt-in-the-mouth texture makes it a light sweet to enjoy with tea.
Whisk together the starch, flour, and water until smooth and lump-free.
Transfer the mixture to a wide pan. Cook over low heat, stirring constantly, for 15 minutes, until it becomes a sticky, translucent dough.
Turn the dough out onto a work surface dusted with cornstarch. Pinch off small pieces and roll each one out with the palm of your hand until paper-thin. Make the sheets as thin as possible without tearing them.
Lay down a sheet and sprinkle it generously with granulated sugar. Add another sheet and sprinkle with sugar again. Repeat until you have 8–10 layers.
Let the layered confection dry at room temperature for at least 2 hours. Then cut it into diamond shapes and serve.
Kagit helvasi is highly sensitive to moisture. Store it at room temperature in an airtight container for up to 1 week. Refrigeration is not recommended because moisture may make it sticky.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
