Turkish Pişmaniye, Sweet Fine-Fiber Candy That Melts in Your Mouth

Adjust the servings and the ingredient amounts & nutrition below update automatically.

• 250 grams medium-protein all-purpose flour
• 150 grams unsalted butter
• 300 grams granulated sugar
• 100 ml water
• 1 tsp lemon juice
• 1/4 tsp fine salt
• 2 tbsp powdered sugar for dusting

👩‍🍳 Instructions

1. 1 Toast the flour in a non-stick pan over low heat, stirring constantly, for 20-25 minutes until it turns a golden cream color and gives off a fragrant, toasted aroma. Don't let it burn — keep stirring nonstop. Once done, set aside and let it cool slightly until just warm.
2. 2 Melt the butter in the same pan over low heat, then add the toasted flour little by little, stirring until it forms a smooth, lump-free paste-like dough. Turn off the heat and set this butter-flour dough aside, keeping it warm.
3. 3 In a separate pot, cook the granulated sugar, water, and salt over medium heat without stirring until the sugar fully dissolves and starts to boil.
4. 4 Drizzle in the lemon juice, then continue cooking until the syrup reaches 130-135°C (266-275°F), or until a drop of syrup dripped into cold water forms a hard ball (the hard ball stage). This usually takes 12-15 minutes.
5. 5 Pour the hot sugar syrup onto a cutting board or heat-resistant silicone surface lightly greased with neutral oil. Let it cool briefly until it's cool enough to handle but still pliable (about 2-3 minutes).
6. 6 With your hands dusted in powdered sugar to prevent sticking, pull and fold the sugar dough repeatedly, as if kneading, until it turns pale white and becomes smooth and elastic, about 15-20 minutes.
7. 7 Shape this white sugar dough into a large ring or donut shape. Place the warm butter-flour dough into the center of the sugar ring, then close and wrap it tightly into a ball.
8. 8 Begin the pulling process: hold the dough ball with both hands, stretch it out lengthwise, then fold it in half, stretch again and fold, repeating continuously, occasionally dipping your hands in powdered sugar to prevent sticking. Each fold doubles the number of fibers.
9. 9 Continue this pull-and-fold process for about 15-20 rounds until thousands of fine white fibers, like cotton or silk threads, have formed, with the butter-flour mixture evenly distributed throughout.
10. 10 Once the fibers are very fine and soft, cut the dough into small pieces about 5-6 cm (2-2.5 inches) long, then arrange them neatly on a tray or box lined with parchment paper.
11. 11 Let the Pişmaniye rest at room temperature for 1-2 hours so the texture sets perfectly before storing it in an airtight container or serving right away.

💡 Tips

📊 Nutrition Facts / serving

💬 Comments (0)

Log In to leave a comment!

🍽 More Recipes

Middle Eastern Cuisine

Turkish Lentil Soup (Mercimek Çorbası)

⏱ 40 min 🍽 4 servings

Middle Eastern Cuisine

Turkish Chicken Kebab

⏱ 50 min 🍽 4 servings

Middle Eastern Cuisine

Mansaf (Jordanian Lamb with Yogurt Sauce)

⏱ 150 min 🍽 6 servings

Middle Eastern Cuisine

Baked Kunafa Cheese, Middle Eastern Style

⏱ 70 min 🍽 8 servings