- 350 g all-purpose flour
- 200 g cold unsalted butter
- 150 g plain yogurt
- 40 g granulated sugar
- 5 ml vanilla extract
- 2 g fine salt
- 180 g firm Turkish delight, cubed
- 80 g powdered sugar
- 5 g finely grated lemon zest
Rub cold butter into flour with your fingertips until small crumbs form. Add yogurt, sugar, vanilla, lemon zest, and salt, bringing everything together into a soft dough.
Press the dough into a flattened disc, wrap, and refrigerate for thirty minutes. Meanwhile, cut Turkish delight into small pieces that fit neatly inside individual pastries.
Divide chilled dough into three portions and roll each into a thin circle on a lightly floured surface. Cut each round into eight equal triangles.
Place one piece of Turkish delight near the wide end of every triangle. Leave a narrow border so the filling remains enclosed during rolling and baking.
Roll triangles from their wide ends toward the points, curving them gently into crescents. Arrange on a baking sheet lined with parchment, keeping the seams underneath.
Heat the oven to 180°C and bake for approximately twenty minutes until the edges turn pale gold. Avoid dark browning because these buttery pastries should stay tender.
Cool the pastries on a wire rack until merely warm, then dust generously with powdered sugar. Let the fruit jelly filling settle slightly before serving alongside tea.
