Turkish Delight Roll - Lokum
A chewy nougat roll with creamy hazelnut filling, inspired by the sweet stalls of Istanbul.
Equipment
- 1 Silicon mat or parchment paper
- 1 candy thermometer
- 1 Rolling Pin
Ingredients
Nougat Layer
- 2 Egg whites
- 250 g Sugar (1¼ cups) granulated
- 120 ml Water (½ cup)
- 100 g Honey thick (⅓ cup)
- 5 g Gelatin 1/2 packet
- 1 tsp Vanilla sugar or vanilla extract
- Pinch Salt
- 120 g Cornstarch, 1 cup For dusting when rolling
Filling
- 200 g Roasted hazelnuts (½ cups ) (*see notes)
- 100 g Powdered sugar (¾ cup)
- 3–4 tbsp Sweetened condensed milk
- 1 tsp Vanilla extract or powder
- 1 Pinch Salt
Coating
- 50–70 g Chopped roasted almonds (1/2 cup)
Grease the silicon mat
- Vegetable oil
Instructions
Nougat
- In a saucepan, heat sugar, water, and honey until it reaches 140°C (285°F). Use a candy thermometer.
- While the syrup cooks, beat the egg whites with salt until stiff peaks form. Add vanilla powder here if using.
- Soak gelatin sheets in cold water until soft. Squeeze out excess water. Stir into hot syrup before combining with egg whites.
- Slowly pour hot syrup into egg whites while beating on high. Beat 5 minutes until glossy and thick.
- Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat and gently spread it with greased hands. Let rest uncovered overnight at room temp.
Make the Filling
- Toast the hazelnuts in the oven for 10 minutes.
- Toast the almonds. Set aside.
- Blend hazelnuts until smooth. Add powdered sugar and blend again. Add sweetened condensed milk gradually until a soft, firm paste forms.
- Roughly chop some of the almonds and mix it with the filling. Keep the remaining almonds for the nest day to coat the log.
- Shape the filling into two logs and wrap them in plastic wrap. Refrigerate overnight
Work the Nougat
- The next day, Grease the rolling pin with vegetable oil and roll out the nougat, fold and roll. Do this about 3 times.
- Clean the silicon mat or use a new parchment paper and dust surface and rolling pin with cornstarch. Roll and fold nougat 3-4 times. Use extra cornstarch to manage stickiness.
- Roll out nougat into a square. Place hazelnut log at the edges and roll inward.
- Roll the nougat so that it forms two complete turns. Then, trim off any excess nougat.
Add Coating
- Lightly wet your hands and the roll so it becomes tacky. Roll in chopped toasted almonds until coated.
- Slice and Serve: Cut into 2 cm (3/4 inch) thick slices.
Notes
Storage Tips
- Refrigerator: Store up to 2 weeks, bring to room temp before serving.
- Freezer: Freeze wrapped slices for up to 2 months. Thaw in refrigerator, then let sit at room temp.