Shekerpare

If you love traditional sweets but don’t have the time to work with phyllo dough, Shekerpare is the sweet for you! One bowl, no special equipment required. The best part? This recipe is totally customizable to suit your favorite add ins. The recipe can be made classic or with added walnuts, hazelnuts, or coconut… those are just some variations! Try them all and let me know which is your favorite.

If you can mix ingredients in a bowl and roll them into balls then you can make any special occasion sweeter with a beautiful tray of shekerpare. It comes together a lot quicker than most traditional desserts so even if it’s last minute, feel confident that you’ve got an impressive dish to serve on the big day.

While this a dessert popular all across the Balkans, it’s origin is Ottoman. In Turkish, the name şekerpare means “sugar money” or more loosely translated “sweet worth it’s weight in gold.” This recipe is definitely worth it!

Tips for the Best Shekerpare:

•Use room temperature ingredients, especially butter and eggs! When baking ingredients are around the same temperature, they combine better and result in more tender and fluffy final texture. Set out ingredients an hour before you begin to reach room temperature.

• The most accurate method to measure flour is weighing but since most homecooks don’t own a food scale, AERATE, SPOON & LEVEL is the next best thing - especially for recipes that use cup measurements. Measuring your flour properly will improve all of your baked goods.

•Take the time to aerate flour. Tightly packed flour will make your dough tough and too dense. Before measuring, either sift or use a whisk to “lighten” flour. (Think of “beating an egg” motion for best results.) Many recipes call for sifted flour but this whisk hack works too!

• Now that flour is light and airy, it’s time to measure. Spoon flour into your measuring cup and level off with a knife. (Don’t pack it in! Don’t overfill the measuring cup!) Why am I insisting on these extra steps? It will make all the different in your desserts! Trust me, I own a dessert business.

SHEKERPARE (24 pieces in a 13x9x2 pan)

Ingredients

Syrup:

2 1/2 c granulated sugar

1/2 tsp lemon juice

1 2/3 c water

Dough:

6 tbsp unsalted butter, room temp

2 tbsp neutral oil (coconut, sunflower, etc)

1/3 c granulated sugar

1 tsp vanilla

2 eggs

3 tbsp semolina (gris/griz/irmik/farina)

2 c flour

2 tsp baking powder

Variations (Try one of the following):

•Walnut/ Hazelnut/ Almond: 1/4 c ground nuts to dough before shaping. Press a whole nut into top of each piece before baking.

•Coconut: 1/4 c unsweetened grated coconut to dough before shaping. Garnish with grated coconut after syrup soak.

Directions

1. Make syrup ahead of time. For the best texture and absorption cool syrup will be poured over warm sweets. In a medium pot bring 2 c sugar, lemon juice and water to a boil. Maintain a slow simmer for 10 minutes then remove from heat set aside to cool.

2. Preheat oven to 370 degrees.

3. Measure dry ingredients together in a medium bowl. See note above on how to

4. Beat butter, oil, sugar, and vanilla until fluffy and no butter pieces are visible.

5. Add eggs one at a time, mixing after each to incorporate well.

6. Incorporate dry ingredients into wet ingredients well. If you’re making one of the flavor variations, add in extras at this step. Dough should be smooth with no lumps.

7. Separate dough into 24 pieces (approximate size of a walnut shell) and gently roll into ball shape. Place onto lightly greased 13x9 pan or baking dish with at least 2” deep sides. Once all the dough pieces are arranged, you can press a nut in each (optional).

8. Bake in preheated 370 degree oven for 15 minutes. Then turn heat down to 350 degrees and bake additional 10 minutes.

9. Ladle cool syrup evenly over warm sweets. Allow at least 1 hour to absorb syrup and cool down. An overnight soak is ideal. Garnish once cooled.

---

AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics