Dessert
A delicate dessert from Gaziantep, made by folding thin Turkish pastry sheets into triangles and filling them with fresh kaymak (Turkish clotted cream) and crushed pistachios. The pastries are fried, dipped in warm syrup and served as a favorite treat for guests.
Bring the sugar and water to a boil and add the lemon juice. Simmer for 8–10 minutes, then remove from the heat and let cool.
Fold each pastry sheet in half to form a triangle. Add a 5 ml measure of kaymak and pistachios to each one, roll it up tightly and seal the edges with egg white.
Heat the vegetable oil over medium heat. Fry the pastries on both sides until golden. Caution: If the oil is too hot, the outside may brown before the filling warms through; fry over medium heat.
Dip the hot pastries in the cooled syrup for a few seconds, then lift them out with a strainer. Sprinkle with crushed pistachios and serve.
Important: Seal the edges of the pastry well, or the kaymak may leak out during frying. Brush the edges with a little egg white and press to seal. Caution: If the frying oil is too hot, the outside may brown before the filling warms through; fry over medium heat. Allergens: contains wheat (gluten), milk and pistachios (tree nuts).
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