Walnut Turkish Delight with Rose Water

Recipe card

Walnut Turkish Delight with Rose Water

Prep 20 minCook 1 hr 15 minTotal 9 hr 35 minYield About 36 pieces

Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method

Ingredients

400 g granulated sugar 240 ml water, divided 1 tbsp lemon juice 100 g cornstarch 1/4 tsp cream of tartar 100 g chopped walnuts 1 tsp rose water 2 tbsp icing sugar 2 tbsp cornstarch, for coating

Instructions

1. Prepare pan

   Line a 20-cm square pan with parchment and lightly oil it. Stir coating icing sugar and cornstarch together in a small bowl.

2. Cook syrup

   Combine sugar, 120 ml water and lemon juice in a saucepan. Bring to a boil without stirring and cook to 115°C (239°F).

3. Cook starch base

   In another heavy saucepan whisk cornstarch, cream of tartar and remaining 120 ml water until smooth. Cook over medium-low heat, stirring, until thick and translucent.

4. Combine and thicken

   Slowly pour hot syrup into starch mixture while whisking. Reduce heat and cook, stirring constantly, 45 to 60 minutes until very thick, glossy and pulling from the sides.

5. Flavor and set

   Fold in walnuts and rose water. Spread in pan and leave uncovered in a cool dry place overnight. Cut with an oiled knife and coat pieces in the sugar-starch mixture.

How to tell when it is ready

Fold in walnuts and rose water. Spread in pan and leave uncovered in a cool dry place overnight. Cut with an oiled knife and coat pieces in the sugar-starch mixture.

Tips

• Line a 20-cm square pan with parchment and lightly oil it.
• Combine sugar, 120 ml water and lemon juice in a saucepan.
• In another heavy saucepan whisk cornstarch, cream of tartar and remaining 120 ml water until smooth.
• Slowly pour hot syrup into starch mixture while whisking.

Troubleshooting

• If the mixture is lumpy, whisk vigorously before it becomes very thick.
• If the centre stays soft, cook the starch mixture longer next time and allow a full overnight set.

Substitutions

• Use pistachios instead of walnuts.
• Omit the nuts for a plain rose version.

Variations

• Use orange blossom water instead of rose water.
• Add a little finely grated orange zest.

Serving suggestions

• Serve with strong coffee or tea.
• Arrange with dried fruit and nuts.
• Offer small pieces after a meal.
• Pair with unsweetened mint tea.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Store in an airtight container in a cool, dry place for up to 2 weeks. Keep pieces separated with parchment.

Storage

Store in an airtight container in a cool, dry place for up to 2 weeks. Keep pieces separated with parchment.

Food safety

Use caution with hot sugar syrup, which can cause severe burns. Keep children away from the stove.

Frequently asked questions

Why is my Turkish delight sticky?

It may need longer cooking in the starch stage or a drier setting environment. Dust cut pieces generously with the starch-sugar coating.

How should I store walnut turkish delight with rose water?

Store in an airtight container in a cool, dry place for up to 2 weeks. Keep pieces separated with parchment.

Serve with strong coffee or tea. Store in an airtight container in a cool, dry place for up to 2 weeks. Keep pieces separated with parchment.