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Fındıkpare with Ice Cream

Release Date: 25-06-2012
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We fled to the islands as a family this weekend. We swam a lot while saying Kınalı and Heybeli. We went to the quiet cove where we have been raising mussels for years and again took out 1 bucket of mussels. 1-2 hours after breakfast, I lightly boiled our mussels and prepared them for rice. I photographed it step by step while my father was preparing the mussel rice in the kitchen of our boat. I hope to share your recipe tomorrow.

sherbet sweets

Now that I have passed a short summary of the weekend, let's come to the first recipe of this week...

Fındıkpare is a version of Şekerparen with hazelnut chips added… I think it tastes much better than Şekerpare. Make sure to make the dough pieces a little bigger than walnuts, if they are larger, you may have problems while taking the syrup.

I love sorbet desserts, but for those who say the weather is too hot, it is great served with ice cream.


Ingredients for Ice Cream Hazelnut Pare Recipe

  • 200 g butter
  • 4 eggs (the yolk of 1 will be brushed on top)
  • 1 cup of ground hazelnuts
  • 1 vanilla sugar
  • 1 package baking powder
  • 4,5 water glass flour
  • 1 cup powdered sugar

for sherbet

  • 5 cups sugar
  • 5 water glass of water
  • 2-3 drops of lemon juice

How to Make Fındıkpare with Ice Cream Recipe?

  1. Put all the ingredients to be used for the syrup in the pot and cook it on high heat until all the sugar dissolves.
  2. Add lemon juice 2-3 minutes before taking the sherbet from the stove and leave it to cool.
  3. Put the room temperature margarine or butter, baking powder, granulated sugar, whole 3 eggs, 1 egg white, ground hazelnut kernels, vanillin and flour into the mixing bowl.
  4. Knead until it reaches the consistency of an earlobe. Rest for 5-10 minutes for the dough to come together. Cut off walnut-sized pieces and shape them and place them on the baking tray.
  5. Brush them with eggs and bake them in a preheated oven at 170 degrees until they are like a pomegranate.
  6. Pour the cooled syrup over the hot desserts you have taken out of the oven.
  7. When it has cooled completely, pour 2 hazelnuts and 1 slice of Ice Cream on each serving plate and serve.


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"Fındıkpare with Ice Cream3 comments for ”

  • on July 16, 2012 at 16:05

    Ms. nilay, can we make this dessert and store it dry, for later sherbet?

    • on July 16, 2012 at 17:38

      Hello, Mrs. Pınar, sherbet is poured while the dessert is hot so that she can draw the sweet syrup. Unfortunately, I've never tried the opposite.

    • on August 29, 2012 at 15:06

      I make it, I keep it in the cupboard, then I sherbet, I pour the syrup hot, then it becomes practical :)


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