Chefhola Pastries Syrup Desserts Hazelnut sekerpare

Fındıklı Şekerpare: A Melt-in-the-Mouth Tradition

Summary of the Dish

Fındıklı Şekerpare (Semolina Cookies with Hazelnuts) is an indispensable dessert for holidays and tea time, prepared by baking a soft semolina-based cookie dough until golden brown and soaking it in cold syrup. It is crowned with a whole hazelnut on top. It offers a unique harmony with its ability to fully absorb the syrup and the crunch provided by the hazelnut.

Historical Background

Şekerpare has been made for centuries as a part of Ottoman culinary culture. It is formed by the combination of the words “şeker” (sugar) and “pare” (piece), meaning “sugar piece.” Over time, it was refined, particularly in the kitchens of Istanbul and Bursa, transforming into a beloved “syrupy cookie” enjoyed by all walks of life, from palace tables to common households.

Recipe and Ingredients

This recipe is based on a butter-based dough that preserves the sandy, melt-in-the-mouth texture of the semolina. The hazelnut is used as both an aesthetic and an aromatic balancer.

Ingredient List

• For the Dough: 125g butter (at room temperature), 1 tea glass of vegetable oil, 1 tea glass of powdered sugar, 2 eggs (separate the yolk of one for the top), 1 tea glass of semolina, 1 packet vanilla, 1 packet baking powder, 3–3.5 cups flour.
• For the Topping: 20 whole hazelnuts.
• For the Syrup: 3 cups sugar, 3.5 cups water, a few drops of lemon juice.

Preparation Process

1. Syrup: Boil the sugar and water, add the lemon juice, and set aside to cool (For Şekerpare, the syrup must be cold and the dessert hot).
2. Dough: Knead the butter, vegetable oil, powdered sugar, and eggs (set aside the yolk of one). Gradually add the semolina, vanilla, baking powder, and flour to obtain a soft, non-sticky dough.
3. Shape: Tear off walnut-sized pieces, roll them, press down slightly, and arrange them on a baking tray. Place a hazelnut in the center of each.
4. Baking: Brush with the reserved egg yolk. Bake in an oven at 180°C until golden brown (approximately 25–30 minutes).
5. Syrup Soaking: Pour the cold syrup over the hot desserts immediately as they come out of the oven. Let them rest for at least 2 hours to absorb the syrup.

Recipe Tips

• Syrup Temperature: The most important rule when combining Şekerpare with syrup: Hot dessert + Cold syrup.
• Hazelnuts: Use the hazelnuts raw (unroasted); they will roast together with the dessert in the oven, providing a wonderful aroma.
• Dough: Do not over-knead the dough; if you let the butter warm up, the dessert may spread while baking.

Serving Suggestions

Arrange the Şekerpare on a serving plate. After they have fully absorbed the syrup, you can add color by sprinkling them with powdered pistachios.

Nutritional Values (Per Serving – Approximate)

• Calories: 280 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 14g

Category and Place in World Cuisine

• Category: Syrupy Desserts.
• World Cuisine: Known as “Turkish Semolina Cookies in Syrup”; it is distinguished from its counterparts by its semolina base.

Who is it for?

For those who love syrupy desserts, those who enjoy a semolina texture, and those who miss the flavors of classic Turkish cuisine.

Allergy Warnings

Contains gluten (flour), hazelnuts, eggs, and dairy products (butter).

Why should I eat this?

It feels “lighter” than other syrupy desserts (like baklava) because it has fewer layers. It provides a balanced dessert experience with the stomach-friendly structure of semolina and the healthy fats provided by the hazelnut.

Popular Q&A

• Q: Why did my Şekerpare fall apart? A: If you kneaded the dough too much, the butter may have separated, or there wasn’t enough flour.
• Q: How long should I wait for it to absorb the syrup? A: At least 2 hours, but 4–5 hours is ideal.
• Q: What can be used instead of hazelnuts? A: Almonds or walnuts also pair very well with Şekerpare.
• Q: Can Şekerpare be stored in the freezer? A: Yes, the version without syrup can be stored in the freezer for up to 1 month.

Zero Waste Note

You can use leftover syrup as a sweetener in your fruit salads or yogurt bowls. If you have made too much and cannot consume it all, you can freeze the un-syruped ones and then add the syrup later to serve them fresh.

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