Turkish Delight Roll – Lokum Recipe

ByHarry Bern
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Introduction

Discover the sweet, chewy delight of the Turkish Delight Roll, also known as Lokum. This dessert combines fluffy nougat with a rich hazelnut filling, rolled and coated in toasted almonds for an irresistible treat.

A close-up view of a long rolled dessert with three visible layers: the outer layer is thick and covered with chopped nuts, giving a rough and crunchy texture; inside this is a smooth and creamy white layer that wraps around the inner filling; the center filling is dense and light brown with a slightly grainy texture and has a whole almond embedded inside. The dessert is placed on a white marbled surface with a few whole peeled almonds scattered around it. There is one slice cut from the roll, showing the clear cross-section of all layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 Egg whites
  • 250 g Sugar (1¼ cups), granulated
  • 120 ml Water (½ cup)
  • 100 g Honey, thick (⅓ cup)
  • 5 g Gelatin (½ packet)
  • 1 tsp Vanilla sugar or vanilla extract
  • Pinch 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 Salt
  • 50–70 g Chopped roasted almonds (½ cup)
  • Vegetable oil

Instructions

  1. Step 1: In a saucepan, combine the sugar, water, and honey. Heat the mixture until it reaches 140°C (285°F) using a candy thermometer.
  2. Step 2: While the syrup cooks, beat the egg whites with a pinch of salt until stiff peaks form. Add vanilla powder if using.
  3. Step 3: Soak the gelatin sheets in cold water until soft. Squeeze out excess water and stir the gelatin into the hot syrup.
  4. Step 4: 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. Step 5: 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 set.
  6. Step 6: Toast the hazelnuts and almonds separately in the oven at 180°C (350°F) for 10 minutes. Set aside.
  7. Step 7: Blend the toasted hazelnuts until smooth. Add powdered sugar and blend again. Gradually add sweetened condensed milk until a soft, firm paste forms.
  8. Step 8: Roughly chop half of the toasted almonds and mix into the filling paste. Reserve the remaining almonds for coating.
  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. Roll out the nougat on the mat, fold, and roll it about 3 to 4 times to improve texture. Dust the surface and rolling pin with cornstarch to prevent sticking.
  11. Step 11: Roll the nougat into a square. Place a hazelnut log near the edge and roll inward, forming two complete turns. Trim any excess nougat.
  12. Step 12: Lightly wet your hands and the roll so it becomes tacky. Roll the log in the chopped toasted almonds until evenly coated.
  13. Step 13: Slice the roll into 2 cm (¾ inch) thick pieces and serve.

Tips & Variations

  • Use a candy thermometer to ensure the syrup reaches the correct temperature for perfect nougat texture.
  • Substitute honey with maple syrup for a different flavor profile.
  • For a nut-free version, try replacing hazelnuts and almonds with dried fruit and seeds.
  • Make sure to dust the surface well with cornstarch to prevent sticking when rolling.

Storage

Store the Turkish Delight Roll wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerated for up to a week. Before serving, let it come to room temperature for the best chewy texture. Avoid freezing as it may alter the consistency.

How to Serve

The image shows two thick dessert logs placed side by side on a white marbled surface. The log on the left has a dark outer layer with a coarse, crumbly texture, almost black in color, surrounding a dense, dark brown inner filling. The log on the right has a white outer layer covered with small almond slices, revealing a light brown, nut-filled inner core with bits of nuts visible throughout. Both logs are cut open at the front to show the inner fillings clearly. The background is soft and neutral colored, adding to the focus on the dessert logs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, you can substitute powdered gelatin. Use the equivalent amount (about 1.5 teaspoons) and bloom it in cold water before stirring it into the hot syrup.

What can I do if the nougat is too sticky to handle?

Dust your hands, rolling pin, and work surface generously with cornstarch to prevent sticking. Rolling the nougat several times helps improve the texture as well.

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Turkish Delight Roll – Lokum Recipe

★★★★★

4.5 from 142 reviews
  • Author: Harry
  • Total Time: 24 hours 45 minutes
  • Yield: Approximately 12 servings 1x
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Description

Turkish Delight Roll, also known as Lokum, is a delightful confection made by combining a glossy nougat base with a rich hazelnut filling. This traditional treat features toasted hazelnuts and almonds, enveloped in a soft, chewy nougat roll coated in chopped nuts, offering a perfect balance of sweetness, nutty flavor, and texture. Ideal for festive occasions or as an indulgent snack, this recipe guides you through making a luscious, homemade lokum roll with layers of flavor and melt-in-your-mouth delight.

Ingredients

Scale

Nougat

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

Dusting and Coating

  • 120 g Cornstarch (1 cup)
  • 200 g Roasted hazelnuts (½ cups)
  • 100 g Powdered sugar (¾ cup)
  • 3–4 tbsp Sweetened condensed milk
  • 50–70 g Chopped roasted almonds (1/2 cup)
  • 1 tsp Vanilla extract or powder
  • Pinch Salt

Instructions

  1. Make the Syrup: In a saucepan, combine sugar, water, and honey. Heat the mixture while stirring until it reaches 140°C (285°F) using a candy thermometer. This hot syrup is the base for the nougat.
  2. Whip the Egg Whites: While the syrup is heating, beat the egg whites with a pinch of salt until stiff peaks form. Add vanilla powder or extract if using to flavor the egg whites.
  3. Soften Gelatin: Soak gelatin sheets in cold water until they soften. Squeeze out excess water and stir the softened gelatin into the hot syrup to dissolve completely before mixing with the egg whites.
  4. Combine Syrup and Egg Whites: Slowly pour the hot syrup into the whipped egg whites while continuously beating at high speed. Continue to beat for about 5 minutes until the mixture becomes thick, glossy, and creamy.
  5. Spread the Nougat: Grease a silicone mat or parchment paper with vegetable oil. Pour the nougat mixture onto it and gently spread out using greased hands. Allow it to rest uncovered at room temperature overnight so it sets properly.
  6. Toast the Nuts: Toast hazelnuts in the oven for 10 minutes until fragrant and slightly browned. Toast almonds similarly. 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 you achieve a soft yet firm paste consistency. Incorporate vanilla extract and a pinch of salt for flavor.
  8. Mix in Chopped Almonds: Roughly chop half of the toasted almonds and mix them into the hazelnut filling. Reserve the remaining almonds for coating the roll later.
  9. Shape the Filling: Divide the filling into two logs, wrap each tightly in plastic wrap, and refrigerate overnight to firm up.
  10. Work the Nougat: The next day, grease a rolling pin with vegetable oil and roll out the nougat on the silicone mat. Fold and roll the nougat 3-4 times, using extra cornstarch dusted on the surface and rolling pin to prevent sticking.
  11. Assemble the Roll: Roll out the nougat into a square shape. Place the hazelnut filling logs along the edges and roll inward, forming two complete turns. Trim any excess nougat for a clean finish.
  12. Coat the Roll: Lightly wet your hands and the rolled nougat so that it becomes tacky. Roll the entire log in chopped toasted almonds to coat the surface evenly.
  13. Slice and Serve: Using a sharp knife, cut the Turkish Delight roll into slices about 2 cm (3/4 inch) thick. Serve fresh and enjoy this chewy, nutty confection.

Notes

  • Use a candy thermometer to accurately reach the correct syrup temperature of 140°C (285°F) for the best nougat texture.
  • Grease hands and rolling pin with vegetable oil to prevent sticking when working with the nougat.
  • Store the Turkish Delight roll in an airtight container at room temperature or in the refrigerator for up to one week.
  • You can substitute hazelnuts with pistachios or walnuts for variation in flavor and texture.
  • Ensure gelatin is fully dissolved in hot syrup before combining with egg whites to avoid lumps.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Turkish

Keywords: Turkish Delight, Lokum, nougat roll, hazelnut filling, homemade dessert, Turkish sweets, nutty confection, chewy candy, roasted hazelnuts, almond coating

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