Katmer
I decided to make my variation of a Turkish dessert called Katmer. It was very easy to make, though I did cut a few corners when it came to letting the dough rest. It turned out pretty good.
Prepare the syrup:
3/4 cup of sugar
3/4 cup of water
juice of half a lemon
Melt the sugar, then cool down the syrup in the fridge.
Prepare the dough:
1 cup of flour
1 egg
pinch of salt
3/4 cup of water
Work into a dough. Add more flour if it is too sticky.
Butter:
Melt a 1.5 tablespoons of butter.
Method:
Pinch off 1.5 inch diameter balls of dough and roll out to quarter inch or less thickness, approximately 4-5 inches in diameter diameter.
Layer the dough on a plate, brushing melted butter between the layers.
Let the dough rest in the fridge for 10 minutes.
Take the stack of dough layers and roll them out till approximately 1/3 inch thickness, approximately 12 inches diameter (or 10-12 inch square).
Roll the dough into a log.
Let the log rest for 15 minutes in the fridge.
Cut into disks approximately 1/3 inches thick.
Deep fry in 350°F oil.
Remove when it starts to get dark and drop into a platter with the cooled syrup.
Let it soak up the syrup until you're ready to serve.
Serve with syrup and chopped pistachios.