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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/turkish-delight-roll-lokum-recipe/