John Myers
Sekerpare Hazelnut Dessert
The perfect sekerpare hazelnut dessert recipe with a picture and simple step-by-step instructions.
- Dough:
- 2 cups Flour
- 1 cups Semolina
- 1 Egg
- 100 gr Sugar
- 2 tbsp Natural yoghurt
- 1 Cup Oil
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 2 tbsp Ground hazelnuts
- 1 pack Whole hazelnuts about 30-40 pieces
- For the syrup:
- 3 cups Water
- 4 cups Sugar
- First you prepare the syrup so that it can cool completely.
- Process all ingredients for the dough into a dough. However, it should not be too damp, but allow itself to be shaped. If it is too moist, just add a little more flour. If it is too dry, just add a little oil or a little more yoghurt. If you don’t want to use semolina, simply replace the semolina with flour. Now shape the dough into small Runge balls of the same size. It is best to wet your hands a little with water so that you can better shape them into a ball. Please place the balls on a baking sheet lined with baking paper. Ca walnut large or slightly larger. With the amount I got about 30 pieces. Now press a whole hazelnut into the middle of each ball.
- Bake at 160 degrees for 15-20 minutes. Be careful not to get too dark. Should get a light brown tan.
- When the pieces are fully baked, place them in another baking dish or on another baking sheet and pour the syrup over them. Leave in the syrup until the particles are soaked. Please make sure that the syrup has to be COLD and the particles are still HOT so that they can accept the syrup well! Ready and serve 🙂
- The delicious dessert is ready 🙂 It tastes best when it has been made a few hours or an evening before. So the syrup can be absorbed well and they become deliciously soft and sweet 🙂
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