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Pismaniye

A traditional confection made of fine, delicate strands of caramelized sugar pulled through toasted butter and flour. It offers a light, cotton-candy texture that dissolves quickly on the tongue.

60 minHardServes 8280 cal/serving

TurkishDessertStovetopVegetarianHalal-friendlyKosher-styleEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tsp lemon juice, squeezed
  • 2 tbsp pistachios, crushed

Instructions

  1. 1

    Melt 1/2 cup unsalted butter in a wide pan over medium heat, then stir in 2 cups all-purpose flour and cook constantly until pale golden, about 15 minutes.

  2. 2

    Spread the toasted flour mixture evenly onto a large rimmed baking tray to cool completely.

  3. 3

    In a heavy saucepan, combine 2 cups granulated sugar, 1 cup water, and 1 tsp squeezed lemon juice over medium heat until dissolved.

  4. 4

    Boil the syrup undisturbed until it reaches 250F on a candy thermometer.

  5. 5

    Pour the syrup onto a greased marble slab or heatproof tray and let cool briefly until workable, then shape it into a warm ring.

  6. 6

    Place the sugar ring into the tray of cooled flour, pulling, twisting into figure-eights, and layering repeatedly to pull fine strands.

  7. 7

    Gently shape the soft sugar threads into small bite-sized mounds and sprinkle with 2 tbsp crushed pistachios.

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Questions

What is Pismaniye?

A traditional confection made of fine, delicate strands of caramelized sugar pulled through toasted butter and flour. It offers a light, cotton-candy texture that dissolves quickly on the tongue. This reference files it under Turkish dessert: made on the stovetop, rated hard and about 60 minutes start to finish.

How long does Pismaniye take?

As written, 60 minutes: 25 of prep and 35 of cooking. The longest single stretch is step 1 (15 minutes): "Melt 1/2 cup unsalted butter in a wide pan over medium heat, then stir in 2 cups all-purpose flour and cook constantly until pale golden, about 15 minutes."

What internal temperature should Pismaniye reach?

For Pismaniye, the target internal temperature is 250 F (about 120 C), given in step 4. A probe thermometer removes the guesswork.

What equipment do I need for Pismaniye?

Beyond a knife and a board, the method uses a probe thermometer (step 4) and a sheet pan (step 2).

Can I make Pismaniye dairy-free?

Yes. The dairy in Pismaniye is 1/2 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Pismaniye?

One serving (the recipe makes 8) is about 280 calories, with 3 g protein, 48 g carbohydrate and 9 g fat, plus 1 g fiber and 15 mg sodium. The figures are estimates computed from the ingredient list.

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