Turkish Lady Lips Pastry with Pistachios

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A delicate crescent-shaped pastry from Gaziantep, Turkey, traditionally served during Ramadan and special celebrations. The buttery shell envelops a fragrant pistachio filling, then soaks up a light lemon-rose syrup that gives the pastries their signature glossy finish and tender bite. Each piece is shaped to resemble a pair of lips, giving this dessert its poetic name.

Nutrition Facts

Per serving (estimated)

• 605 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 42 gSugar
• 11 gProtein
• 80 mgSodium
• 380 mgPotassium
• 3 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the dough

• 2 cups all-purpose flour (260 g)
• 1/3 cup unsalted butter, softened (75 g)
• 1 large egg yolk
• 2 tbsp plain whole-milk yogurt
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

For the pistachio filling

• 1 1/4 cups raw unsalted pistachios, finely ground (160 g)
• 3 tbsp granulated sugar
• 1 tbsp unsalted butter, melted
• 1/2 tsp ground cardamom
• 1 tbsp warm water

For the lemon-rose syrup

• 1 cup granulated sugar (200 g)
• 3/4 cup water (180 ml)
• 1 tbsp fresh lemon juice
• 1 tsp rose water (optional)

Directions

1. Make the syrup first: combine sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, add the lemon juice, and simmer for 10 minutes until slightly thickened. Stir in rose water if using, then cool to room temperature.
2. Prepare the dough: in a large mixing bowl, cream the softened butter with the powdered sugar until pale and fluffy. Beat in the egg yolk, yogurt, and vanilla. Add the flour and salt and mix just until a soft, non-sticky dough forms. Wrap in plastic and rest at room temperature for 30 minutes.
3. Make the pistachio filling: stir the ground pistachios, sugar, melted butter, cardamom, and warm water together until a cohesive paste forms. Set aside.
4. Roll the rested dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut into 2-inch (5 cm) rounds or 2-inch squares using a cookie cutter or knife.
5. Place about 1 teaspoon of pistachio filling in the center of each round. Fold two opposite edges toward the middle and pinch gently to create a lip-shaped seam, leaving the filling slightly visible. Arrange on parchment-lined baking sheets, seam side up.
6. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, until the edges are pale gold and the pastries feel set.
7. While the pastries are still hot, slowly spoon the cooled syrup over each one, allowing it to absorb fully before adding more. Let the pastries rest in the syrup for at least 15 minutes.
8. Transfer to a serving plate and serve at room temperature, garnished with a few extra crushed pistachios if desired.

Cook’s Notes

• Always cool the syrup completely before pouring it over hot pastries; pouring hot syrup on hot pastry will make them soggy and fall apart.
• Use Turkish Antep pistachios if possible; their natural buttery flavor is what defines this dessert in Gaziantep.
• For a more pronounced lip shape, pinch the two ends firmly and slightly curve the middle before baking.
• Traditional versions sometimes add a splash of mastic resin (damla sakızı) to the dough for a subtle chew and aroma.
• Store leftovers in an airtight container at room temperature for up to 5 days; the texture actually improves on the second day as the syrup fully penetrates.

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