EatSen · Recipes
Explore recipes and cook for free.
Classic Turkish baklava made with wafer-thin yufka pastry sheets, brushed with melted butter and filled with ground pistachios. After baking, the golden-brown syrup pastry cake is soaked with warm sugar-lemon syrup, which seeps into the crisp layers. A timeless dessert from Gaziantep.
Tulumbe are small, ridged pieces of syrup-soaked pastry from Turkish cuisine. The choux pastry is piped through a star nozzle into hot oil, fried until golden brown, and immediately soaked in cold lemon syrup. The result is crisp and caramelised on the outside and soft and fluffy on the inside – a classic for celebrations and as a sweet finish.
Crispy golden-brown kadayıf nests, filled with finely chopped pistachios, baked in the oven and drenched with a warm sugar syrup. Traditionally served with kaymak – a classic Turkish syrup pastry for special occasions.
Kalburabastı is a traditional Turkish syrup pastry whose characteristic ridged surface is created by pressing the dough through a kitchen sieve (kalbur). The diamond-shaped, golden-brown baked pieces are soaked with cold sugar syrup and decorated with ground walnuts.
A traditional dessert from the Aegean region, where crisp baked layers of filo pastry with a walnut filling are soaked in warm, sweetened milk instead of sugar syrup. The result is a soft, moist pastry with a delicate milk flavour and a topping of ground pistachios.
A classic Italian tiramisu; a traditional dessert made with mascarpone cream, coffee-soaked savoiardi biscuits and cocoa powder, rested in the refrigerator.
Rote Grütze, one of the most beloved traditional desserts of German cuisine, is a glossy red fruit dessert served cold, made by thickening red fruits such as raspberries, morello cherries, redcurrants and strawberries with cornflour. It is served with whipped cream or vanilla sauce.
A classic Turkish dessert prepared in the traditional Hatay style: shredded kadayıf is tossed with butter and layered with cheese, baked until golden and crisp, then doused with warm syrup and garnished with pistachios.
