Rose Dessert

Hello Dear Friends,

As summer left us, one more holiday was lost from our lives. It's like I remembered what we lost this holiday, and I missed it even more.

I think I understand more why it is said "where are those old holidays". When you go to pray to their graves instead of kissing the hands of those you have lost. The excitement of hanging our new clothes on our bedside and going to bed on the eve of the day ends in our childhood when it turns into wherever I put my head to rest or even to run away on vacation. It takes its place next to our memories that will always be missed on the dusty shelves of our minds during the old holidays.

Anyway, I guess sadness comes from age :)

This holiday was spent calmly and peacefully with my family. I had the opportunity to read a lot of books and even bought myself a new book for the holiday. Although I could only start reading today, but it started to wrap up from the first page. The name of the book is “Cooking School of the Goddess of Love”, I think that those who love love and food will like it.

As for our dessert, it is a delicious recipe that I prepared on the eve. Start kneading the dough with 3 cups of flour, then add it by kneading little by little until it separates from the bowl and comes together.

Love…

Ingredients for Rose Dessert Recipe

• 1 pieces of eggs
• 1 water glass measure of oil
• ½ cup margarine (melted)
• 2 teaspoon of yogurt
• 1 pack of vanilla
• 1 teaspoon baking powder
• 1 glass of semolina
• Up to 4 cups of flour (half a cup may be more or less)

For the syrup:

• 4 glasses of water
• 4 cup powdered sugar
• 5-6 drops of lemon juice

How to Make Rose Dessert Recipe?

1. For sherbet, take water and granulated sugar into the stove and boil it by mixing. When the syrup starts to thicken, add the lemon juice and boil for 1 more time and remove from the stove.
2. Take 3 glasses of flour and 1 glass of semolina into a kneading bowl and make a hole in the middle with your hand.
3. Add baking soda, vanillin, yoghurt, egg and oil and knead.
4. Add flour little by little and continue kneading until the dough reaches the consistency of an earlobe and separates from the bowl.
5. Divide the dough into 2-3 pieces, cover it with cling film and let it rest in the refrigerator for 15-20 minutes to collect itself.
6. Roll out the meringues to 1 cm thickness with a rolling pin and cut circles with a tea glass.
7. Line up the 3 circles as in the photo and roll them.
8. Divide the dough in the shape of a rose crosswise with the help of a knife and get 2 roses.
9. Arrange the desserts 1 cm apart on the greased baking tray or on a large bordeaux.
10. Bake in an oven preheated to 180 degrees until golden brown.
11. Add the cooled syrup to the desserts you bought from the oven.
12. Turn it occasionally so that the dessert absorbs the syrup completely. Serve warm or cold.