Chocolate Sekerpare


  • Sugar 850 gr
  • Water 1 litre
  • Lemon 2 tablespoons of juice
  • Semolina thin 4 tablespoons
  • Coconut powder 2 tablespoons
  • Butter 250 gr at room temperature
  • Cater sugar 180 gr
  • Eggs 3 items
  • Baking powder 1 teaspoon
  • Vanilla 1 item
  • Cocoa 4 tablespoons
  • Self-raising flour 500-600 gr
  • Hazelnuts crumbled for garnish


Prepare the syrup:In a pan add the water and the sugar,boil for  minutes at high heat, add the lemon juice and boil it for minutes,then let it warm

To make the sekerpare :In a bowl add the butter,the caster sugar and the remaining ingredients except the hazelnuts,a yolk and add gradually in the mixture the flour(approximately 500 gr but maybe it needs a little more).Knead until the dough is fluffy and soft.Form small dough balls and place them in roasting pan with baking sheet leaving a little space apart from each dough ball so as not to stick together.Put half a hazelnut in the middle of each.Brush them with the beaten yolk,slightly diluted with a little olive oil and bake at 180 degrees for 15-20 minutes but not more so as not to dry.When you remove them from the oven, pour on the hot sekerpare  the warm syrup.Leave them in the roasting pan for a while till the syrup is well absorbed and they are ready to enjoy them.


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