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Çankırı hameyli (layered walnut pastry in syrup)

Serves 24Official

Ingredients

  • 1,000 gWheat flour
  • 3 gSalt
  • 150 gEgg
  • 250 gYogurt
  • 309 gMilk
  • 15.2 gApple cider vinegar
  • 1,000 gWheat starch
  • 250 gWalnut
  • 500 gButter
  • 1,500 gSugar
  • 1,500 gWater
  • 42 gLemon

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Sugar23%
  2. Water23%
  3. Wheat flour15%
  4. Wheat starch15%
  5. Butter8%
  6. Milk 5%
  7. Walnut 4%
  8. Yogurt 4%
  9. Egg 2%
  10. Lemon 1%
  11. Apple cider vinegar 0%
  12. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, milk, eggs, yogurt, salt and cider vinegar into a soft dough.

    10 min

  2. Cover the dough with a cloth and rest it in the fridge for 2 hours.

    2 h

  3. Divide the dough into 30 pieces and roll them round. Dust with starch and roll each into a very thin sheet 80-90 cm across. Dry the sheets on a cloth for 3 minutes and stack them.

    3 min

  4. Once 15 sheets are stacked, sprinkle the finely crushed walnuts evenly, then stack the remaining sheets on top.

  5. Cut the sheets into 5x5 cm squares, fold each into a triangle and arrange in the tray. Pour melted butter evenly over them.

  6. Bake in an oven preheated to 180 °C until golden, then leave to cool for 30 minutes.

    50 min

  7. Boil the sugar and water for 20 minutes, squeeze in the half lemon and boil 10 minutes more. Let the syrup cool for an hour.

    20 min

  8. Pour the syrup, at 35-37 degrees, over the cooled pastry. Serve cold, 3 pieces per portion.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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