Syrup-Soaked Semolina Pastries (Kalburabastı)
Kalburabastı Say it: kal-boo-rah-bahs-TUH
Kalburabastı is a traditional Turkish syrup dessert of small, ridged semolina-and-flour pastries, often hiding a walnut at the center. The name refers to the sieve or grater used to press the dough into its crinkled shape. Once baked until golden, the pastries are drenched in lemon-scented sugar syrup until soft and glossy. They are a familiar sight at family gatherings, holidays and tea tables, prized for the contrast between the nutty, tender crumb and the sweet, fragrant syrup.
Syrup-Soaked Semolina Pastries (Kalburabastı)
Kalburabastı
Pronounced kal-boo-rah-bahs-TUH
- Serves
- 6
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Syrup
Method
Make the syrup first. combine the sugar, water and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring just until the sugar dissolves, then simmer for 5 minutes until slightly thickened. Remove from the heat and leave to cool completely.
In a large bowl, beat the softened butter with the yogurt, egg, baking powder and salt until smooth.
Add the flour and semolina and mix to a soft, slightly sticky dough; knead gently in the bowl for 1–2 minutes until it comes together.
Pinch off walnut-sized pieces of dough, about 1 tablespoon each, and roll into balls. Press each ball onto the back of a small grater or fine sieve to make deep ridges, place a small pinch of chopped walnuts in the center, then fold and pinch the dough closed around the nuts, keeping the ridged side out and shaping into a small oval.
Arrange the pastries, ridged side up, on a parchment-lined baking sheet, leaving a little space between them.
Bake in a preheated 350°F (175°C) oven for 25–30 minutes, until golden brown and firm to the touch.
While the pastries are still hot, pour the cooled syrup over them; it will bubble gently around the hot pastries.
Let the pastries soak at room temperature for at least 2 hours, spooning any syrup around them back over the tops after 30 minutes, until soft, glossy and fully saturated.
Serve at room temperature.
Regional variants
Some cooks add a pinch of cinnamon to the walnut filling, and hazelnuts can stand in for walnuts.
Cook's notes
- Use fine semolina, not coarse, so the dough holds together and the crumb stays tender.
- Let the syrup cool before pouring it over the hot pastries; this is the classic way to get a glossy, well-soaked result without turning them mushy.
- Press the dough firmly over the grater to make distinct ridges—they catch the syrup and give kalburabastı its characteristic texture.
Serve with
Serve with Turkish tea or strong coffee.
Make ahead and storage
Store in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
