A Damascus Wrap with Pistachios and Shredded Phyllo Dough? This recipe, which is in the cookbooks of dozens of people, and...
Ingredients
- 125 grams margarine at room temperature
- 2 eggs (set aside the yolk of one for the topping)
- 1 tea glass powdered sugar
- 1 packet vanilla
- 1 packet baking powder
- 2.5 tablespoons semolina
- 3 cups flour
- 2.5 cups water
- 2.5 cups sugar
- 5–6 drops of lemon juice
Preparation
- Knead all the ingredients together, then divide the dough into two portions.
- Add 1 tea glass of pistachios to one portion and 1 tea glass of toasted shredded phyllo dough to the other, then knead each portion separately.
- Roll the dough into strips as wide as the greased baking sheet, arrange them on the sheet, and cut them into pieces. Brush with egg yolk.
- Bake in a preheated 175-degree oven until golden brown. (25 minutes was enough in our oven)
- Once the sugar and water come to a boil, let it boil for 10 minutes. Squeeze in the lemon juice, boil for 5 more minutes, then turn off the heat.
- If you prepare the syrup in advance, it will be lukewarm by the time you’re ready to use it.
- Once the cookies come out of the oven and have cooled slightly, pour the syrup over them. Alternatively, bake the cookies the night before. The next day, when you have time, pour the hot syrup over them. Let them rest. Either method works—whichever is easier for you.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 25 min
- Cooking: 25 min
- Servings: 9
- Published: 21.08.2026
Recipe Images
Recipe Author
Berk Aksoy
12 recipes
nisatatlikosesi
• 21.08.2026 20:17Çıtır görüntüsü gerçekten iştah açıyor.