Turkish Delight Roll – Lokum Recipe

Introduction

Turkish Delight Roll, or Lokum, is a delightful, chewy nougat treat filled with rich hazelnut paste and coated in crunchy almonds. This traditional dessert combines the perfect balance of sweetness and texture, making it an impressive yet approachable recipe for home cooks.

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 for greasing

Instructions

1. Step 1: Make the syrup by heating sugar, water, and honey in a saucepan until it reaches 140°C (285°F). Use a candy thermometer to check the temperature.
2. Step 2: While the syrup cooks, beat the egg whites with a pinch of salt until stiff peaks form. Add vanilla powder if using.
3. Step 3: Soften gelatin sheets by soaking them in cold water until soft. Squeeze out excess water and stir the gelatin into the hot syrup.
4. Step 4: 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.
5. Step 5: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat onto it and gently spread with greased hands. Let rest uncovered at room temperature overnight.
6. Step 6: Toast the hazelnuts and almonds separately in the oven for 10 minutes each. Set aside.
7. Step 7: Blend the toasted hazelnuts until smooth, then add powdered sugar and blend again. Gradually add sweetened condensed milk until a soft, firm paste forms.
8. Step 8: Roughly chop some of the toasted almonds and mix them into the hazelnut filling. Reserve the remaining almonds for coating the roll.
9. Step 9: Shape the filling into two logs, wrap in plastic wrap, and refrigerate overnight.
10. Step 10: The next day, grease a rolling pin with vegetable oil and roll out the nougat on the silicone mat. Fold and roll the nougat about 3 times to develop texture.
11. Step 11: Clean the silicone mat or use fresh parchment paper. Dust the surface and rolling pin generously with cornstarch to prevent sticking. Roll and fold the nougat 3–4 more times.
12. Step 12: Roll out the nougat into a square. Place a hazelnut log near one edge and roll the nougat over it, forming two complete turns. Trim any excess nougat.
13. Step 13: Lightly wet your hands and the roll so it becomes tacky, then roll it in the chopped toasted almonds until fully coated.
14. Step 14: Slice the roll into 2 cm (¾ inch) thick pieces and serve.

Tips & Variations

• Use a candy thermometer to ensure accurate syrup temperature for the perfect nougat texture.
• Substitute hazelnuts with pistachios or walnuts for a different nutty flavor.
• For extra aroma, add a few drops of rose water or orange blossom water to the nougat before setting.
• If the nougat is sticky, add extra cornstarch gradually during rolling to manage stickiness without drying it out.

Storage

Store the Turkish Delight Roll in an airtight container at room temperature for up to 5 days. Avoid refrigeration, as it may harden the nougat. If needed, re-coat slices with a little cornstarch before serving to reduce stickiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin can be used. Use about 1 teaspoon of powdered gelatin dissolved in cold water, then stir into the hot syrup as you would with sheets.

How do I prevent the nougat from sticking during rolling?

Grease your hands and rolling pin with vegetable oil, and dust the surface generously with cornstarch. Rolling and folding the nougat several times also helps improve texture and reduces stickiness.

Turkish Delight Roll – Lokum Recipe

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4.9 from 137 reviews

Turkish Delight Roll, also known as Lokum, is a traditional, soft, and chewy nougat dessert rolled with a rich hazelnut and almond filling. This luscious treat combines whipped egg whites, honey-sweetened syrup, and a nutty paste, finished off with a coating of toasted chopped almonds for the perfect texture contrast. Ideal for special occasions or a luxurious sweet snack.

• Author: Yana
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 18 hours 50 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Nougat

• 2 Egg whites
• 250 g Sugar (1¼ cups, granulated)
• 120 ml Water (½ cup)
• 100 g Thick honey (⅓ cup)
• 5 g Gelatin (1/2 packet)
• 1 tsp Vanilla sugar or vanilla extract
• Pinch of salt
• Vegetable oil (for greasing)

Dusting and Rolling

• 120 g Cornstarch (1 cup)
• 100 g Powdered sugar (¾ cup)

Filling

• 200 g Roasted hazelnuts (½ cup)
• 3–4 tbsp Sweetened condensed milk
• 1 tsp Vanilla extract or powder
• Pinch of salt
• 50–70 g Chopped roasted almonds (½ cup)

Coating

• Chopped toasted almonds (from reserved almonds)

Instructions

1. 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 to ensure proper caramelization and syrup consistency.
2. Whip the Egg Whites: While the syrup cooks, beat egg whites with a pinch of salt until stiff peaks form. Add vanilla powder at this stage if using vanilla sugar alternative.
3. Soften the Gelatin: Soak gelatin sheets in cold water until fully softened. Squeeze out excess water and stir the gelatin into the hot syrup to dissolve completely before combining with egg whites.
4. Combine Syrup and Egg Whites: Slowly pour the hot syrup into the beaten egg whites while continuing to beat at high speed. Whip the mixture for about 5 minutes until it becomes glossy, thick, and nougat-like.
5. Spread the Nougat: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat mixture onto the surface and gently spread it with greased hands to an even layer. Leave uncovered to rest overnight at room temperature.
6. Toast the Nuts: Toast the hazelnuts and almonds separately in the oven for about 10 minutes until fragrant. Set aside to cool.
7. Prepare the Filling: Blend the toasted hazelnuts until smooth. Add powdered sugar and blend again to combine. Gradually incorporate sweetened condensed milk to form a soft but firm paste. Add vanilla extract and a pinch of salt to taste.
8. Add Chopped Almonds to Filling: Roughly chop some of the toasted almonds and fold them into the hazelnut filling. Reserve the remaining chopped almonds for coating the roll later.
9. Shape the Filling: Form the filling into two logs, wrap them tightly in plastic wrap, and refrigerate overnight for firmness.
10. Work the Nougat: The following day, grease a rolling pin with vegetable oil and roll out the nougat on the silicone mat. Fold and roll repeatedly, about 3 to 4 times, to improve texture.
11. Dust and Roll Nougat: Clean the silicone mat or use fresh parchment paper. Dust the surface and rolling pin generously with cornstarch to prevent sticking. Roll and fold the nougat 3 to 4 times, using extra cornstarch as needed.
12. Fill the Nougat: Roll the nougat into a square shape. Position the hazelnut filling logs along the edges and carefully roll inward to enclose the filling.
13. Form the Roll: Roll the nougat so that it completes two full turns around the filling, then trim off any excess nougat at the ends for a neat presentation.
14. Coat the Roll: Wet your hands and the rolled nougat lightly to make it tacky. Roll the complete log in the reserved chopped toasted almonds until fully coated.
15. Slice and Serve: Using a sharp knife, slice the roll into approximately 2 cm (3/4 inch) thick pieces. Serve fresh and enjoy this delightful treat.

Notes

• Make sure to use a candy thermometer for accurate syrup temperature to achieve the correct nougat texture.
• Gelatin sheets may be substituted with powdered gelatin, adjust quantity accordingly.
• Roasting the nuts enhances their flavor and gives the filling a rich, toasted aroma.
• Use vegetable oil for greasing to avoid any flavor interference.
• Dusting with cornstarch is essential to prevent sticking and make rolling easier.
• The nougat requires resting overnight to set properly before rolling and layering with the filling.

Keywords: Turkish Delight, Lokum, nougat, hazelnut filling, almond coating, traditional Turkish dessert, homemade lokum, nutty sweets