Turron De Dona Pepa
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1 9x9 turron
- Serves:
- 16
ingredients
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter, cold
- 3 egg yolks
- 5 tablespoons anise water
- 1 lb dark brown sugar (chancaca)
- 1⁄2 cup water
- 1⁄4 orange rind (only orange part)
- 6 cloves
directions
- In a boiler, bring chancaca, water, orange rind and cloves to boil. Simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.
- While the syrup is cooking, preheat oven to 350°F.
- In a large bowl, mix salt into flour.
- Cut butter into the dry ingredients with a pastry blender.
- Add egg yolks and aniseed water. Knead dough until soft.
- Take small portions of dough and roll, on a ligtly floured surface, into sticks about 1/2 x 9 inches.
- Transfer sticks to a greased baking sheet, placing them 1 inch apart.
- Bake for 25 minutes or until lightly golden. Cool.
- Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup.
- Decorate with sprinkles or dragees if desired.
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RECIPE SUBMITTED BY
The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009.
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