Turkish cuisine · Desserts & Sweets

Kemalpaşa Tatlısı

Small cheese pastry balls from Bursa, baked golden and soaked in hot sugar syrup.

Ingredients · for 6 servings

• 250 g cream cheese
• 1 egg
• 150 g semolina
• 100 g flour
• 1 tsp baking powder
• 600 g sugar
• 700 ml water
• 1 tbsp lemon juice
• 200 g heavy cream

Instructions

1. Bring sugar, water and lemon juice to a boil and cook for 10 min. into a clear syrup; set the pot aside and keep the syrup lukewarm. Preheat the oven to 180 °C (355 °F).
2. Stir the cream cheese smooth with the egg, add semolina, flour and baking powder, and knead everything for 3–4 min. into a soft, slightly sticky dough.
3. Let the dough rest covered for 15 min. so the semolina swells, then shape about 18 walnut-sized balls with wet hands and flatten them slightly.
4. Place the balls with space between them on a parchment-lined tray and bake for 25–30 min. until risen and golden-brown all over.
5. Immediately place the hot pastries into the lukewarm syrup and let steep over the lowest heat for 8–10 min., turning once, until they have visibly soaked up the syrup and swelled.
6. Lift out with a slotted spoon, drizzle with a little syrup, and serve lukewarm with a dollop of whipped cream.