Ücgen Tatli – triangular pastries

Ingredients for 1 servings:

• 1 egg(s) , for the dough
• 9 tbsp oil
• 9 tbsp milk
• 1 jar of flour (200 ml content)
• 175 g butter, melted
• Walnuts, coarsely grated
• some cornstarch, for rolling out
• 3 glasses of sugar
• 2 glasses of water
• 1 tbsp lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Turkish dessert

First, mix the liquid ingredients together in a bowl. Then add the flour and knead into a smooth dough. Form 20-25 small balls (about the size of a walnut), cover with a kitchen towel, and let rest for 10-15 minutes. Using a rolling pin and cornstarch, roll the small balls out into circles about 16 cm in diameter and stack them all on top of each other. Then, firmly press the rolling pin once in the middle of the stack to flatten the stack, then repeat crosswise. This will make rolling out easier later. Next, roll out this “stack” very large with the rolling pin to a diameter of about 50-60 cm. Now, using a sharp knife, cut the dough into squares of any size (not too large). Add a little of the grated walnuts to these squares. Fold them diagonally to form triangles. Press the ends together firmly. It doesn’t matter if the ends don’t close completely, as they will open up again slightly during baking. Arrange these triangles in a fan-shaped circle in a round, rimmed baking dish. (We recommend using a Turkish baking dish with slightly higher edges.) Melt the butter in a pan. Remove any foam and use a tablespoon to pour the fat over the triangles. Bake the whole thing in a preheated oven at around 175°C (top/bottom heat) for around 45 minutes until golden brown. Baking time can vary. For the syrup, put the sugar and water in a saucepan and bring to a boil. Once the syrup has boiled, reduce the heat slightly and simmer for a further 7-10 minutes. Finally, add the lemon juice and let it cool until lukewarm. Slowly pour the lukewarm syrup over the pastries fresh from the oven using a ladle. Serve once cooled.