Dolangel (Flakey Pastry with Pistachios & Cream)

Flakey, crisp and just sweet enough –dolangel is a must try Turkish dessert! If you like Turkish baklava, then you’ll love this dessert!

It’s the type of dessert that when you take a bite, the flakey pastry bursts in your mouth. Crispy and so light, it’s so delicious.

The yufka (a dough similar to phyllo dough or puff pastry) is what gives it that delicious flaky texture.

Here’s the recipe:

  • 1 package of yufka (approximately 6 sheets)
  • 3 1/4 c chopped pistachios
  • 3 c sugar
  • 1 L water
  • 1 L milk
  • 1/2 c semolina
  • 1/2 lemon
  • 1 3/4 c sunflower oil

Preparation:

Combine the semolina and the milk to form a thick paste. Scoop into a pastry bag and set aside.

To prepare the simple syrup: combine the sugar, water and lemon in a saucepan. Simmer over medium heat until it forms a light syrup. Set aside.

Take 1 piece of yufka. Fold it over to reveal a top, bottom and a double layer in the middle.

Using the pastry bag, pipe about 1-2 TBSP of the creamy milk mixture.

 

Then cover it with 1 TBSP of the chopped pistachios.

Then drizzle over 1 TBSP of oil.

Fold over the top and the bottom. Then twisting the edges, gently shape into a roll and place on the baking sheet. Drizzle with another tablespoon of oil.

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Continue until all of the dough or materials are used.

Place the dolangel in the oven to bake for 20-30 minutes or until golden brown.

Top with the sugar water, serve and enjoy!

Afiyet Olsun!

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