Cevizpare (Sevizli Pare with Walnut)
Release Date: 18-09-2009
You can add a new dessert to the desserts you plan to make for Eid al-Fitr… I ate Cevizpare for the first time at my mother-in-law and I liked it very much. Its appearance impressed me as much as its taste. You can surprise your guests by presenting this dessert after a practical menu you will prepare for the holiday.
If you don't want your candy pare to be cracked (which I love to look cracked), let your candy pares rest for a few minutes after coming out of the oven. Since the dessert is very slightly warmed, it will not crack much.
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Ingredients for Cevizpare (Sekerpare with Walnut) Recipe
- 200 g margarine or butter
- The yolk of 4 eggs-1 will be rubbed on
- 1 cup of ground walnuts in rondo
- 1 vanilla sugar
- 1 package baking powder
- 4,5 water glass flour
- 1 cup powdered sugar
For the syrup:
- 5 cups sugar
- 5 glasses of water,
- 2-3 drops of lemon juice
How to Make Cevizpare (Sekerpare with Walnut) Recipe?
- Put all the ingredients to be used for the syrup in the pot and cook it on high heat, stirring, until all the sugar dissolves.
- Add lemon juice 2-3 minutes before taking the sherbet from the stove and leave it to cool.
- Take room temperature margarine or butter, baking powder, granulated sugar, whole 3 eggs, 1 egg white, walnut kernel, vanillin and flour into a mixing bowl.
- Knead until it reaches the consistency of an earlobe.
- Rest for 5-10 minutes for the dough to come together. Cut pieces larger than walnuts and shape them and place them on the baking tray.
- Brush them with eggs and bake them in a preheated oven at 170 degrees until they are like a pomegranate.
- Pour the cooled syrup over the hot desserts you have taken out of the oven. Serve when the syrup is done.
Dessert was very good, first of all, thank you for the recipe. Only the top part of the syrup did not fully absorb, is there anything you can recommend? So I may have made a mistake while pouring the syrup.
Hello Sezin, If you make desserts upside down from time to time. It pulls the top as well as the bottom. Also, you should take the syrup from time to time with a spoon and pour the syrup over them. Yours sincerely
I prepared it as a holiday dessert and unfortunately I was disappointed :(
It was a sherbet cookie. It didn't add sherbet, even though it waited 1 day and turned it upside down from time to time :(
On the evening of the feast, I boiled sherbet again and this time I poured the sherbet hot.
I kept it in the oven, but he still didn't tell me!
When the guests tried to eat the dessert, it jumped from the plate because of its hardness :(
I used the specified amount of flour, but why might I have experienced these problems?
merhaba
Another good recipe :)
I use half the ingredients in the recipes I will try for the first time.
but I haven't tried the syrups with this method..
I wonder if I reduce the flour, sugar, egg and margarine to half a measure in the dough material, and make half a measure of sherbet, will it be enough? Do you think I will encounter a problem?
Hello Ms. Nilay,
I just saw your dessert recipe. Can you specify the cooking time exactly?
Because I can't quite get the words out of the oven when it's cooked with eye-catching measurements :)
Yours.
I will definitely try it insha Allah.. Thank you..
I wish everyone a Happy Holidays in advance..
The sugar ratio of the syrup in the recipe was too high for us. I recommend that those who do not like too much sugar put 5 cups instead of 2,5 cups.
Like you, I love sweets and cookies with cracked tops and I choose them with my eyes and eat them right away before anyone else gets them.
I love your site and want to try all the recipes. I didn't have a sweet for the holiday, I will try this recipe. Happy holiday everyone!
I tried it today and it was great..Holiday honey is ready :)
Thank you very much.. Happy holidays..
Well done Rose, happy holidays...