Gül Tatlısı Recipe
I shared the gül tatlısı (rose dessert in direct translation) recipe with a video many years ago. But I couldn't photograph it, I couldn't share the written recipe, and last I removed the video. As of today, I am trying to avenge the years passed without gül tatlısı by sharing his article, photo and video at the same time.
Gül tatlısı takes its name from its shape, as you can tell. Although its shape looks enormous, it is quite easy to prepare. On one condition of course. The dough should be of the right consistency. With a very soft dough, when removing the round pieces and putting them on top of each other, their shape will be distorted, and they may spread and lose their shape after you put them in the oven. On the contrary, if it is a hard dough, it will be difficult to roll, and they may not be rolled thin enough and may be thick. This can make it harder for the cookies to absorb the syrup afterwards.
Gül tatlısı has a very similar dough to Şekerpare dessert. However, their flavors are quite different. I think we can define the gül tatlısı as a transitional dessert between şekerpare and soda dessert (which I will be sharing soon). It has a crisp and soft consistency at the same time.
I preferred to put pistachios in the middle, as I like it in desserts with syrup both visually and in taste. You can put nothing in the middle of the gül tatlısı, you can also put hazelnuts or almonds.
Should Syrup be Cold or Hot?
This is the most common question I get about syrup desserts and its derivatives. Many people always want to see sentences such as "Pour the hot syrup on the cold dessert." or "Pour the cold syrup on the hot dessert.". You don't really need it in my recipes. When you follow the recipe step by step without a break, I write it in such a way that both the syrup and the dessert are at the required consistency during the pouring phase. You don't need to think about anything, to control it if it is hot or cold. Just follow the recipe. The same goes for this recipe.
The Dessert Didn't Absorb Its Syrup, What Should I Do?
Another thing that causes panic in desserts with syrup is that the dessert does not absorb syrup. Again, I will generalize and say that many people start to panic half an hour after pouring the syrup, because the dessert haven't absorbed the syrup yet. Revani aside, syrup desserts take time to absorb the syrup. For years, I recommend keeping it for at least one night after pouring the syrup, preferably 24 hours. If the dessert is kept in the oven for too long and dried, it may not be enough to wait. In this case, you can boil the tray covered in the oven, or on the stove over low heat. If you ask how?, you can watch the video of the ekmek kadayıfı recipe.
How Should I Store Sorbet Dessert?
You should decide on the storage condition of your syrup desserts according to the duration it will be consumed. For example, you don't need to put your syrup dessert made for the holiday and will be finished in a few days in the refrigerator. You can keep it for three days at room temperature, which is not too high, and you can enjoy your dessert in its most delicious form without any consistency changes such as hardening. If you want to store it for a long time to eat from iftar to iftar in the evening during Ramadan, putting it in the fridge from the day you make it will extend its shelf life. If you have to, you can keep the syrup dessert by freezing them, but the consistency will not be perfect when thawed.
Enjoy the recipe...
- 100 g butter at room temperature,
- 1 egg,
- 2 tablespoons of plain yogurt,
- 1/4 cup of sugar,
- 1/4 cup of sunflower oil,
- 2/3 cup semolina,
- 1/2 teaspoon of baking powder
- 2.5-3 glasses of flour.
- 2 cups of sugar
- 2.5 cups of water,
- 1 slice of lemon.
- For the syrup, take water, sugar and lemon slice in a saucepan and boil over high heat until the sugar dissolves,
- Decrease the heat and simmer it for 20 minutes,
- Take the lemon slice out of the syrup, turn the heat off and leave it to cool on one side,
- Start making the dough immediately,
- For this, mix butter, eggs, yogurt, sugar, oil, semolina and baking powder in a bowl,
- Add the flour gradually, checking the consistency of the dough and start kneading,
- Add the flour little by little and knead until you get a soft dough that does not stick to the hand,
- Divide the dough into two parts,
- Put one of the pieces between two pieces of greaseproof paper and roll it out very thinly with a rolling pin,
- Make round shapes with a round cookie cutter or a water glass,
- Line up the four circles halfway on top of each other and wrap them in the form of a roll from the edge you started to line up,
- Cut it in half right down the middle,
- Place on the baking tray with the rose-shaped part facing up (you don't need to oil it or place a parchment paper),
- Prepare the remaining dough the same way,
- Put one whole pistachio in the middle of each,
- Bake them in a preheated oven at 190 degrees until golden brown,
- Remove from oven and pour the cooled syrup over it,
- Cover it with a tray and let it sit until it absorbs the syrup (I recommend it to wait at least one night).
- You can serve it the next day by sprinkling rose petals on top.