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Pistachio & orange blossom Turkish delight
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This crunchy, subtly flavoured take on the classic will come as a revelation if you’ve only ever tasted the rather British pink interpretation of this traditional sweet.
Makes: 32 pieces
Sunflower or vegetable oil, to grease
400g granulated sugar
½ tsp cream of tartar
80g cornflour, plus extra to dust
1½ tsp orange blossom water
75g pistachios, toasted and roughly chopped
Orange gel colouring
1 tbsp icing sugar
1 Lightly grease the base of a 900g loaf tin, then line with a long strip of baking parchment and rub with a little extra oil. Put the granulated sugar and cream of tartar into a large, heavy-based pan with 400ml water. Dissolve the sugar over a gentle heat, then bring to the boil. Combine the cornflour and 100ml water in a bowl to make a smooth mixture, then carefully whisk into the sugar syrup, making sure you get rid of any lumps. Reduce the heat and use a wooden spoon to continue to mix.
2 Keep stirring intermittently, ensuring it doesn’t stick to the pan, for 35-40 minutes, until the mixture is so thick that it’s hard to stir and the wooden spoon leaves a thick trail. To test, add a small lump of the mixture to a bowl of iced water. It should cool to become rubbery and pliable, but not too soft.
3 Remove from the heat and add the orange blossom water, pistachios and as much gel as needed to reach your desired colour. Pour into the lined loaf tin and smooth the top. Allow to cool at room temperature. Use a sharp knife dipped in cornflour to cut the mixture into 32 squares (a 4 x 8 grid). Combine 1 tbsp cornflour with 1 tbsp icing sugar in a bowl and toss the squares in it before putting in an airtight container lined with parchment. These will keep for up to 1 week.
Typical values per serving:
This recipe was first published in October 2021.
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