Only in the past year I started liking Turkish delight. Up until a few months ago, I couldn’t stand this treat, but after tasting a proper version – I simply fell in love. It’s super dense, rich and very fragrant, and I love it especially with lots of pistachios inside.
These Turkish Delight cookies remind me of my childhood. As a little girl I remember these crescent Turkish delight cookies as something that was served for dessert at my relatives, and I have never tried it. Now, that I finally like this treat, I couldn’t resist but making it myself, and it turned out absolutely wonderful!
Crescent Turkish Delight Cookies
For the dough:
- 180 grams (1 1/4 cups) all-purpose flour
- 100 grams (1/2 cup) cold butter cut into cubes
- 100 ml. (1/2 cup) sour cream
- Pinch of salt
- 1 tsp. vanilla extract
For the filling:
- Turkish Delight desired taste
- Sugar powder
Preheat oven to 170c degrees.
Dough: In a food processor with a steel blade put flour, butter, sour cream, salt and vanilla and blend until uniform dough chunks are received.
Transfer the dough onto a work surface .Divide into 2 parts.
On a floured surface, roll each part into a circle about 3-4 mm thick.
Cut the circle to 10-12 triangles (like a pizza).
At the base of each triangle put a small piece of Turkish delight and roll into crescent shape.
Repeat with the second part of the dough and Turkish delight.
Place the cookies on an oven pan lined with baking paper.
Bake for 12-15 minutes or until golden but still quite bright.
Cool completely, sprinkle liberally with powdered sugar and serve.
- Keep the cookies in a closed container at room temperature for up to 3-4 days.
- Note that the cookies are at their best on the day or two after preparation. If you like really sweet cookies – add 1-2 tbsp. sugar powder to the dough.
- Nondairy version: use coconut cream (at least 17% fat) instead of sour cream.