Tishpishtil to impress your friends
- Yael Camhi
- Sep 1, 2017
- 2 min read
If you are recently interested in oriental pastries but you are terrified by the thousand layers of a baklava, tishpishtil is the first recipe I recommend you to try. It is very easy to do, always delicious and it guarantees a lot of "Ahhhhhh's!" and "Ohhhhh's!" when you bring it over to the table.
Tishpishtil is a semola or semolina pudding, soaked in syrup, which originated in Turkey during the Ottoman Empire.
This is a traditional recipe for Rosh Hashanah when it is prepared with slivered almonds to obtain a "white" cake. In Shavuot it can be served with whipped cream,.
As with every oriental pastry it is a perfect match with black coffee since all the sugar comes from the pastry itself.
The Recipe
Ingredients:
- 2 cups syrup (see the recipe in the blog)
- 180 gr. butter or margarine
- 1 cup granulated sugar
- 3 large eggs
- 250 gr. semola or semolina
- 2 teasp. baking powder
- 1 cup milk
- orange or lemon zest (optional)
- Halved nuts, slivered almonds, sesame or unsalted pistachos to top
Preparation:
In a bowl, beat the butter or margarine together with the sugar until it becomes creamy and of a light color. Add the eggs one by one and beat well until fully incorporated.
Gradually add the semola or semolina, alternating with the milk. Finally, add the baking powder, orange or lemon zest with soft movements without whisking.
Grease a rectangular or square baking pan and pour the mixture in. With a wet knife, mark regular squares or diamonds. If the knife gets too sticky, wet the edge again. Garnish the center of each diamond or square with a walnut half or sprinkle with slivered almonds, sesame seed or crushed pistachos.
Bake at 200 C° for about 20 minutes or until a stick inserted in the center comes out dry.
Bring out of the oven, run your knife through the cuts again, making sure you go all the way to the bottom of the pan and soak with the hot syrup. Let stand and serve at room temperature.
Notes:
- Don't refrigerate. Syrup tends to form crystals over the top and what makes this pastry so sexy is precisely the syrup running over it, inside of it and even down to your elbows.
- It is way more sexy if you heat it for 15 seconds in the microwave before serving.
- This sweet ages wonderfully and it gets better as the days go by. You can keep it for up to 3 weeks in a container with a lid.
Please leave me your comments below or at least say "Hi" to let me know you are there :)
Yael
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