Kral Gıda

INGREDIENTS:

• ½ ready to use kadayif bread
• 7 water glasses of granulated sugar
• 1.5 lt. of water
• 1 bowl of sour cherry

FOR DRESSING UP:

• 1 pack of whipped cream
• Green pistachio

HOW TO MAKE:

For the syrup, put a little of 1 water glass of sugar into your cooking pot and caramelize it. After it is caramelized, pour water and the remaining sugar into the cooking pot and boil the syrup. Put crumpets into the baking tray. Dampen the kadayif bread with cold water. Wait for a while until it absorbes and then squeeze it. Put the baking tray on the oven. Take some of the syrup yuou prepared with a ladle and pour over kadayif bread. Boil sour cherry in a separate pot. Add some syrup. Then pour some of the watery sour cherry over the kadayif bread. Prick kadayif bread with wooden skewers for it to absorb the syrup thoroughly. Continue to pour the syrup intervally until it become viscous. Turn off the oven and let it cool. Fill the churned whipped cream into whipped cream bag and dress the crumpets in thick syrup by squeezing it over. Splatter green pistacho and serve.

INGREDIENTS:

• 3 phyllo doughs
• 200 gr. shredded dough
• 1 water glasses of walnut

FOR SYRUP:

• 3 water glasses of granulated sugar
• 2 water glasses of water
• ½ lemon

HOW TO MAKE:

Put the ingredients for the syrup into a cooking pot and boil. Once it boils, put it into a bowl and let it cool. While it’s getting cool, we prepare our dessert. Chop up the phyllo dough. Smash walnut with a chopper and mix it with phyllo dough. Lay the doughs on the kitchen counter one on the top of the other. Cut all 3 in the shape of 8 equalizing triangles. Portion out the filling ingredients with phyllo dough to their wide sides. Roll them like spring rolls. Fry them in vegetable oil and take them out with perforated ladle. Then put them into cold syrup. Once they absorb the syrup, take them out and serve.

INGREDIENTS:

• 350 gr. shredded dough
• 2 water glasses of hazelnut
• 100 gr. tereyağı
• ½  çay b. sıvı yağ

FOR SYRUP:

• 3 water glasses of milk
• 2.5 water glasses of granulated sugar

HOW TO MAKE:

Crumble hazelnut in bigger pieces. Chip a bigger part of the phyllo dough, put crumbled hazelnut into its heading and wrap. Apply the same process for the other phyllo doughs. Arrange the wrappings into the greased ovenware. Mix the vegetable oil and melted butter and pour it over the phyllo doughs. Wait for 10 minutes for phyllo doughs to absorb, then cook in 180 degrees heater until they are roasted. For the syrup, cook milk and sugar together and let it warm. Take the desser out of the heater and let it rest for a while. Once it absorbes the syrup and serve.