Turkish Delight Roll – Lokum Recipe
Introduction
Turkish Delight Roll, or Lokum, is a soft, chewy nougat filled with rich hazelnut paste and coated with toasted almonds. This delightful treat balances sweetness and texture, making it a perfect dessert or gift to share with friends and family.
Ingredients
- 2 Egg whites
- 250 g Sugar (1¼ cups), granulated
- 120 ml Water (½ cup)
- 100 g Thick honey (⅓ cup)
- 5 g Gelatin (½ packet)
- 1 tsp Vanilla sugar or vanilla extract
- Pinch of salt
- 120 g Cornstarch (1 cup) for dusting
- 200 g Roasted hazelnuts (½ cup)
- 100 g Powdered sugar (¾ cup)
- 3–4 tbsp Sweetened condensed milk
- 1 tsp Vanilla extract or powder
- Pinch of salt
- 50–70 g Chopped roasted almonds (½ cup)
- Vegetable oil
Instructions
- Make the syrup: In a saucepan, combine sugar, water, and honey. Heat the mixture until it reaches 140°C (285°F) using a candy thermometer.
- Whip the egg whites: While the syrup heats, beat egg whites with a pinch of salt until stiff peaks form. If using vanilla powder, add it now.
- Soften gelatin: Soak gelatin sheets in cold water until soft, then squeeze out excess water. Stir the gelatin into the hot syrup before combining with egg whites.
- Combine syrup with egg whites: Slowly pour the hot syrup into the egg whites while beating on high speed. Continue beating for 5 minutes until the mixture is glossy and thick.
- Spread the nougat: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat mixture onto it and gently spread using greased hands. Let it rest uncovered overnight at room temperature.
- Toast the nuts: Toast hazelnuts and almonds separately in the oven for about 10 minutes until fragrant. Set almonds aside for later coating.
- Prepare the filling: Blend toasted hazelnuts until smooth. Add powdered sugar and blend again. Gradually add sweetened condensed milk until it forms a soft, firm paste.
- Add almonds to filling: Roughly chop some toasted almonds and mix them into the hazelnut filling. Save remaining almonds for coating the roll.
- Shape and refrigerate filling: Shape the filling into two logs, wrap in plastic wrap, and refrigerate overnight.
- Work the nougat: The next day, grease a rolling pin with vegetable oil and roll out the nougat on a clean surface. Fold and roll the nougat 3 to 4 times, dusting liberally with cornstarch to prevent sticking.
- Assemble the roll: Roll the nougat into a square. Place the hazelnut filling logs near the edges and roll inward, creating two complete turns. Trim off any excess nougat.
- Add coating: Lightly wet your hands and the surface of the roll so it becomes tacky. Roll the log in chopped toasted almonds to coat evenly.
- Slice and serve: Cut the Turkish Delight Roll into 2 cm (¾ inch) thick slices. Enjoy immediately or store as desired.
Tips & Variations
- Use a candy thermometer to ensure the syrup reaches the correct temperature for perfect texture.
- Substitute hazelnuts with pistachios or walnuts for a different flavor profile.
- If vanilla sugar is unavailable, pure vanilla extract works well to enhance aroma.
- For a smoother nougat, beat egg whites until very stiff before adding the hot syrup slowly.
Storage
Store the Turkish Delight Roll in an airtight container at room temperature for up to one week. Keep it away from direct sunlight and humidity to maintain texture. Leftover slices can be wrapped individually in parchment paper. Reheat gently to soften if needed, but it is best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the nougat without a candy thermometer?
While a candy thermometer is highly recommended for accuracy, you can test the syrup by dropping a bit into cold water; if it hardens and cracks, it’s ready. However, using the thermometer ensures consistent results.
How do I prevent the nougat from sticking while rolling?
Generously dust your work surface and rolling pin with cornstarch and grease your hands with vegetable oil to prevent stickiness. Rolling and folding several times helps develop the right texture.
PrintTurkish Delight Roll – Lokum Recipe
This Turkish Delight Roll, also known as Lokum, is a delightful nougat-based treat infused with honey and vanilla, layered with a smooth roasted hazelnut filling, and finished with a crunchy almond coating. Combining whipped egg whites, a honey-sugar syrup, and gelatin, this recipe offers a chewy yet tender texture. It’s a perfect dessert to make ahead, with resting times to develop flavors and achieve the classic chewy consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 24 hours 50 minutes
- Yield: Approximately 20 slices 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
Nougat Base
- 2 Egg whites
- 250 g Sugar (1¼ cups, granulated)
- 120 ml Water (½ cup)
- 100 g Thick honey (⅓ cup)
- 5 g Gelatin (½ packet)
- 1 tsp Vanilla sugar or 1 tsp Vanilla extract
- Pinch of Salt
- 120 g Cornstarch (1 cup, for dusting when rolling)
- Vegetable oil (for greasing)
Hazelnut Filling
- 200 g Roasted hazelnuts (½ cup)
- 100 g Powdered sugar (¾ cup)
- 3–4 tbsp Sweetened condensed milk
- 1 tsp Vanilla extract or vanilla powder
- Pinch of salt
- 50–70 g Chopped roasted almonds (½ cup)
Instructions
- Make the Syrup: In a saucepan, combine sugar, water, and honey, then heat until the syrup reaches 140°C (285°F). Use a candy thermometer for accuracy.
- Whip the Egg Whites: While the syrup is cooking, beat the egg whites with a pinch of salt until stiff peaks form. Add vanilla sugar or extract if using the powder here.
- Soften Gelatin: Soak the gelatin sheets in cold water until soft. Remove and squeeze out excess water, then stir the softened gelatin into the hot syrup.
- Combine Syrup and Egg Whites: Slowly pour the hot syrup into the whipped egg whites while beating at high speed. Continue beating for 5 minutes until the mixture becomes glossy and thick.
- Spread the Nougat: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat onto the surface and gently spread it with greased hands. Leave it uncovered to rest overnight at room temperature.
- Toast Nuts: Toast hazelnuts in the oven at 180°C (350°F) for 10 minutes until fragrant. Toast almonds separately and set them aside.
- Prepare Filling: Blend the toasted hazelnuts until smooth. Add powdered sugar and blend again. Gradually add sweetened condensed milk to form a soft but firm paste.
- Add Almonds to Filling: Roughly chop some toasted almonds and fold them into the hazelnut paste. Reserve the remaining almonds for coating later.
- Shape Filling Logs: Form the filling into two logs, wrap them tightly in plastic wrap, and refrigerate overnight to firm up.
- Work the Nougat: The next day, grease a rolling pin with vegetable oil and roll out the rested nougat on the silicone mat or fresh parchment paper dusted with cornstarch. Fold and roll the nougat about 3 to 4 times to create a pliable texture, using extra cornstarch to prevent sticking.
- Assemble the Roll: Roll out the nougat into a square shape. Position one hazelnut filling log along the edge and carefully roll inward, creating two complete turns. Trim any excess nougat from the edges for a neat finish.
- Coat with Almonds: Lightly wet your hands and the nougat roll to make it tacky, then roll it in the chopped toasted almonds until fully coated.
- Slice and Serve: Slice the roll into 2 cm (¾ inch) thick pieces and serve. Enjoy your Turkish Delight Roll fresh or store it in an airtight container for up to a week.
Notes
- Roasting nuts enhances their flavor and crunch, making the filling and coating more aromatic and tasty.
- Using a silicone mat or parchment paper greased with vegetable oil prevents sticking during spreading and rolling.
- Resting the nougat overnight is crucial for achieving the authentic chewy texture.
- Be sure to dust generously with cornstarch while rolling to manage stickiness effectively.
- The recipe involves advanced techniques like candy syrup cooking and whipping egg whites, suitable for intermediate to advanced home cooks.
Keywords: Turkish Delight, Lokum, nougat roll, hazelnut filling, honey candy, homemade Turkish dessert
