Turkish Delight Roll – Lokum Recipe

Introduction

Turkish Delight Roll, or Lokum, is a luscious nougat-style dessert layered with rich hazelnut filling. Its chewy texture and nutty sweetness make it a delightful treat perfect for special occasions or an elegant everyday indulgence.

Ingredients

• 2 Egg whites
• 250 g Sugar (1¼ cups), granulated
• 120 ml Water (½ cup)
• 100 g Thick honey (⅓ cup)
• 5 g Gelatin (½ packet)
• 1 tsp Vanilla sugar or vanilla extract
• Pinch of salt
• 120 g Cornstarch (1 cup), for dusting
• 200 g Roasted hazelnuts (½ cup)
• 100 g Powdered sugar (¾ cup)
• 3–4 tbsp Sweetened condensed milk
• 1 tsp Vanilla extract or powder
• Pinch of salt
• 50–70 g Chopped roasted almonds (½ cup)
• Vegetable oil

Instructions

1. Make the syrup: In a saucepan, combine sugar, water, and honey. Heat until the mixture reaches 140°C (285°F) using a candy thermometer.
2. Whip the egg whites: While the syrup heats, beat egg whites with a pinch of salt until stiff peaks form. Add vanilla powder or extract if using.
3. Soften gelatin: Soak gelatin sheets in cold water until soft. Squeeze out excess water and stir into the hot syrup before mixing with egg whites.
4. Combine syrup and egg whites: Slowly pour the hot syrup into the beaten egg whites while beating on high speed. Continue to beat for 5 minutes until the mixture is glossy and thick.
5. Spread the nougat: Grease a silicone mat or parchment paper lightly with vegetable oil. Pour the nougat onto it and gently spread with greased hands. Leave uncovered at room temperature overnight.
6. Toast nuts: Toast the hazelnuts and almonds separately in the oven for 10 minutes. Set aside to cool.
7. Prepare the filling: Blend toasted hazelnuts until smooth. Add powdered sugar and blend again. Gradually add sweetened condensed milk until a soft but firm paste forms.
8. Mix almonds into filling: Roughly chop some almonds and mix into the filling. Reserve the remaining chopped almonds to coat the roll later.
9. Shape filling logs: Form the filling into two logs, wrap in plastic wrap, and refrigerate overnight.
10. Work the nougat: The next day, grease a rolling pin with vegetable oil and roll out the nougat on a clean surface. Fold and roll several times (about 3-4), dusting with cornstarch to prevent sticking.
11. Assemble the roll: Roll the nougat out into a square and place the hazelnut logs near the edges. Roll inward so the nougat wraps around the filling, completing two full turns. Trim any excess nougat.
12. Add coating: Lightly dampen your hands and the roll so it becomes tacky. Roll the Lokum in the reserved chopped roasted almonds to coat evenly.
13. Slice and serve: Cut the roll into 2 cm (¾ inch) thick slices and enjoy.

Tips & Variations

• Use a candy thermometer for precise syrup temperature to ensure proper consistency.
• To keep the nougat from sticking, generously dust the surface and rolling pin with cornstarch.
• Try substituting hazelnuts with pistachios or walnuts for a different nutty flavor.
• For a richer filling, add a teaspoon of cocoa powder or cinnamon to the nut paste.

Storage

Store the Turkish Delight roll wrapped tightly in plastic wrap at room temperature for up to 5 days. For longer storage, refrigerate it and bring to room temperature before serving. Avoid storing in humid areas as moisture can affect the texture. Leftover slices can be kept in an airtight container for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin can be used. Follow the package instructions for blooming and adjust the amount to match the 5 g gelatin sheets required in this recipe.

How do I know when the nougat is ready to spread?

The nougat is ready when it becomes glossy, thick, and holds stiff peaks after beating the hot syrup with egg whites. It should have a firm but pliable consistency that spreads easily without running.

Turkish Delight Roll – Lokum Recipe

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★★★★★

4.4 from 144 reviews

A delectable Turkish Delight Roll, also known as Lokum, featuring a soft, nougat-like exterior made from whipped egg whites and a sweet syrup, filled with a luscious hazelnut and almond paste. This traditional treat is gently rolled, coated with chopped roasted almonds, and sliced for a perfect balance of chewy texture and nutty flavors.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 24 hours (including resting and refrigeration)
• Yield: About 12–15 slices 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Nougat:

• 2 Egg whites
• 250 g Sugar (1¼ cups, granulated)
• 120 ml Water (½ cup)
• 100 g Thick honey (⅓ cup)
• 5 g Gelatin (1/2 packet)
• 1 tsp Vanilla sugar or vanilla extract
• Pinch of Salt
• Vegetable oil (for greasing)

Dusting and Rolling:

• 120 g Cornstarch (1 cup)

Filling:

• 200 g Roasted hazelnuts (½ cup)
• 100 g Powdered sugar (¾ cup)
• 3–4 tbsp Sweetened condensed milk
• 1 tsp Vanilla extract or vanilla powder
• Pinch of Salt
• 50–70 g Chopped roasted almonds (½ cup)

Instructions

1. Make the Syrup: In a saucepan, combine sugar, water, and honey. Heat the mixture until it reaches 140°C (285°F), monitoring with a candy thermometer.
2. Whip the Egg Whites: While the syrup heats, beat the egg whites with a pinch of salt until stiff peaks form. Add vanilla powder at this stage if using.
3. Prepare Gelatin: Soak gelatin sheets in cold water until softened. After soaking, squeeze out excess water and dissolve the gelatin by stirring it into the hot syrup.
4. Combine Syrup and Egg Whites: Slowly pour the hot syrup into the beaten egg whites while continuing to beat at high speed. Continue beating for about 5 minutes until the mixture is glossy and thick.
5. Set the Nougat: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat mixture onto it and gently spread with greased hands. Leave uncovered at room temperature overnight to rest.
6. Toast Nuts: Preheat oven and toast the hazelnuts for 10 minutes until fragrant. Toast the almonds separately and set aside.
7. Prepare the Filling: Blend the toasted hazelnuts until smooth. Add powdered sugar and blend again. Gradually incorporate sweetened condensed milk until a soft but firm paste forms. Mix in roughly chopped toasted almonds.
8. Form Filling Logs: Shape the nut filling into two logs, wrap tightly in plastic wrap, and refrigerate overnight.
9. Work the Nougat: The next day, grease a rolling pin with vegetable oil. Roll out the nougat on the silicone mat or parchment paper, then fold and roll again. Repeat this folding and rolling process about 3-4 times, using cornstarch to dust the surface and rolling pin to prevent sticking.
10. Assemble the Roll: Roll out the nougat into a square. Place the hazelnut filling logs at the edges and roll the nougat inward, making two full turns. Trim any excess nougat.
11. Coat with Almonds: Lightly wet your hands and the rolled nougat so it becomes tacky. Roll the log in the chopped toasted almonds to coat evenly.
12. Slice and Serve: Cut the Turkish Delight Roll into 2 cm (¾ inch) thick slices and serve.

Notes

• Roasting the nuts enhances their flavor and crunch; be careful not to burn them.
• Use a candy thermometer to accurately reach the syrup temperature for proper nougat consistency.
• Vanilla sugar adds subtle aroma, but vanilla extract works fine as a substitute.
• Ensure the gelatin is fully dissolved for a smooth nougat texture.
• Dusting with cornstarch prevents sticking while rolling the nougat.
• Letting the nougat rest overnight helps it set perfectly for rolling and slicing.

Keywords: Turkish delight, Lokum, nougat roll, hazelnut filling, almond coating, traditional Turkish dessert