Turkish Delight Roll – Lokum Recipe

Introduction

Turkish Delight Roll, or Lokum, is a luscious nougat treat filled with roasted nuts and sweetened goodness. This recipe transforms classic Turkish Delight into a stunning rolled confection that’s perfect for sharing or gifting.

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
• 1 pinch Salt
• 50–70 g Chopped roasted almonds (½ cup)
• Vegetable oil, for greasing

Instructions

1. Step 1: In a saucepan, combine sugar, water, and honey. Heat until the mixture reaches 140°C (285°F) using a candy thermometer.
2. Step 2: While the syrup heats, beat egg whites with a pinch of salt until stiff peaks form. Add vanilla powder or extract if using.
3. Step 3: Soften gelatin by soaking it in cold water until pliable. Squeeze out excess water and stir gelatin into the hot syrup before combining with the egg whites.
4. Step 4: Slowly pour the hot syrup into the whipped egg whites while beating on high speed. Continue beating for 5 minutes until the mixture is glossy and thick.
5. Step 5: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat mixture onto it and gently spread with greased hands. Let it rest uncovered at room temperature overnight.
6. Step 6: Toast the hazelnuts and almonds separately in the oven for about 10 minutes, then set aside to cool.
7. Step 7: Blend the toasted hazelnuts until smooth. Add powdered sugar and blend again. Gradually mix in sweetened condensed milk until a soft but firm paste forms.
8. Step 8: Roughly chop some almonds and mix them into the filling paste. Keep the remaining almonds for coating the roll later.
9. Step 9: Shape the filling into two logs, wrap them in plastic wrap, and refrigerate overnight.
10. Step 10: The next day, grease a rolling pin with vegetable oil and roll out the nougat several times, folding and rolling to develop texture. Clean the mat or use fresh parchment, dusting surface and rolling pin with cornstarch to prevent sticking.
11. Step 11: Roll the nougat into a square shape. Place the hazelnut log near the edge and roll the nougat around it inward.
12. Step 12: Roll the nougat so it completes two full turns. Trim any excess nougat from the edges.
13. Step 13: Lightly wet your hands and the outside of the roll to make it tacky, then roll it in chopped toasted almonds until evenly coated.
14. Step 14: Slice the roll into 2 cm (3/4 inch) thick pieces and serve.

Tips & Variations

• For a different nutty twist, substitute hazelnuts with pistachios or walnuts in the filling.
• Use vanilla sugar or a high-quality vanilla extract to enhance the fragrance of the nougat.
• Be sure to keep the work surface and rolling pin generously dusted with cornstarch to prevent sticking.
• Allowing the nougat to rest overnight improves texture and makes it easier to roll.

Storage

Store the Turkish Delight roll wrapped tightly in plastic wrap or an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks, allowing slices to come to room temperature before serving. Avoid freezing to retain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, powdered gelatin can be used; use the equivalent amount (about one tablespoon) and bloom it in cold water before stirring into the hot syrup.

Why do I need to rest the nougat overnight?

Resting allows the nougat to set and develop the right texture, making it easier to roll and giving it a smooth, glossy finish.

Turkish Delight Roll – Lokum Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

This Turkish Delight Roll, known as Lokum, is a luscious, chewy nougat-like dessert featuring a glossy egg white and honey nougat rolled around a rich hazelnut and almond filling. Toasted nuts add a satisfying crunch, while a dusting of cornstarch prevents stickiness. Perfectly sweetened and flavored with vanilla, this treat is refrigerated overnight for the ideal texture and then sliced to serve.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 15 minutes plus 20 minutes roasting nuts
• Total Time: Overnight (approximately 12-16 hours including resting time)
• Yield: Makes 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 (½ packet)
• 1 tsp Vanilla sugar or vanilla extract
• Pinch of salt
• Vegetable oil (for greasing)

Coating and Dusting

• 120 g Cornstarch (1 cup) for dusting when rolling
• 100 g Powdered sugar (¾ cup)
• 50–70 g Chopped roasted almonds (½ cup)

Filling

• 200 g Roasted hazelnuts (½ cup)
• 3–4 tbsp Sweetened condensed milk
• 1 tsp Vanilla extract or powder
• Pinch of salt
• Chopped roasted almonds (some reserved for coating)

Instructions

1. Make the Syrup: In a saucepan, combine sugar, water, and honey. Heat the mixture until it reaches 140°C (285°F), using a candy thermometer to monitor the temperature precisely.
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 or vanilla sugar at this stage if using.
3. Soften Gelatin: Soak the gelatin sheets in cold water until soft, then squeeze out excess water. Stir the softened gelatin into the hot syrup before combining with the egg whites.
4. Combine Syrup and Egg Whites: Slowly pour the hot syrup into the whipped egg whites while beating at high speed. Continue beating for 5 minutes until the mixture becomes glossy and thick.
5. Spread the Nougat: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat mixture onto it and gently spread it with greased hands. Let it rest uncovered at room temperature overnight to set.
6. Toast Nuts: Preheat the oven and toast the hazelnuts for 10 minutes. Similarly, toast the almonds separately, then set both 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 yet firm paste forms. Mix in roughly chopped toasted almonds, reserving some almonds for coating the outside of the log.
8. Shape the Filling: Form the hazelnut filling into two logs, wrap them tightly in plastic wrap, and refrigerate overnight to firm up.
9. Work the Nougat: Next day, grease a rolling pin with vegetable oil and roll out the nougat, folding and rolling about 3 to 4 times. Clean the silicone mat or replace parchment paper, then dust the surface and rolling pin with cornstarch to prevent sticking.
10. Assemble the Roll: Roll out the nougat into a square. Place the hazelnut logs along the edges and carefully roll inward so the nougat encases the filling, completing two full turns. Trim any excess nougat from the ends.
11. Add the Coating: Lightly wet your hands and the roll’s surface so it becomes tacky. Then roll the log in the reserved chopped toasted almonds until fully coated.
12. Slice and Serve: Cut the roll into approximately 2 cm (¾ inch) thick slices. Serve fresh for a delightful Turkish dessert experience.

Notes

• For best results, use a candy thermometer to ensure the syrup reaches the exact temperature.
• Vegetable oil is used instead of butter or other fats to prevent the nougat from sticking without altering flavor.
• Roasting nuts enhances their flavor and texture in this dessert.
• Gelatin quality affects the texture; use good quality sheets for best results.
• The dessert needs to rest overnight for the nougat and filling to set properly.
• Dusting and folding multiple times helps develop the perfect stretchy consistency.
• Store leftovers covered at room temperature or refrigerated for up to 3 days.

Keywords: Turkish Delight Roll, Lokum, Turkish dessert, nougat roll, hazelnut filling, almond coating, homemade lokum, traditional Turkish sweets