Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Desserts With Syrup Recipes


Sekerpare with Coconut (Desserts With Syrup Recipes)

Banu Atabay's Hindistancevizli Sekerpare
Main Page » Desserts With Syrup Recipes » Sekerpare with Coconut


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Sekerpare with Coconut



Instructions:
# Prepare the syrup at first: Boil the mixture of water and granulated sugar. When the mixture becomes thicker, add lemon juice in it, and boil the mixture for about 1-2 minutes more. Then, remove the pot from the stove and let it cool down.
# Place the butter, which is softened at room temperature, into a mixing bowl. Add the eggs on it and mix it by your fingertips.
# Add coconut, baking powder on it, and add sifted flour little by little into the mixture while kneading it. Make the dough reach medium consistency.
# Pick walnut sized pieces from the rested dough, roll and shape them oval, force on them a little.
# Prepare all the dough pieces by this way. Place them onto the non-greased baking tray with some spaces between each of them. Peel the almonds and slit each of them into 2 pieces. Then, dig 2 pieces of almond onto each of the dough pieces in the tray.
# Place tray into the oven, which is preheated to 365 F. Bake them, until they turn into red.
# Remove the dessert from the oven and rest it at room temperature for about 3-4 minutes. Then, pour the cold syrup all over the dessert.
# Rest the dessert for 3 hours at least. Sprinkle coconut all over and serve it.


Note: You must not add sodium bicarbonate instead of baking powder into the mixture of sekerpare. Because, the sodium bicarbonate makes a bitter taste with coconut.


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1 cup coconut
1 pack butter (4.4 ounces)
2 eggs
1 tsp baking powder
Flour, as much as the mixture gets in

For the Syrup:
3 cups granulated sugar
2 + 1/2 cups water
1 tbsp lemon juice

For Garnish:
1 tbsp coconut
Almond