Best Turon From Spain Recipes

TURON, FROM SPAIN

Steps:

• To make the marzipan, sift the almonds, icing (confectioners') sugar and sugar into a bowl. Mix lightly together. Gradually beat in the egg yolk and almond essence (extract), using a knife or a spatula to stir them inches Lightly dust a working surface with icing (confectioners') sugar. Turn the marzipan mixture out on to the working surface and knead it, pressing down and away from you with the heel of your hand, for 5 minutes or until the mixture is very smooth. Set the marzipan aside.
• Combine the almonds, sugar and honey in a large saucepan and set the pan over very low heat. Cook the mixture until the sugar has dissolved, stirring constantly. Increase the heat to moderate and bring to the boil. Cook for 3 minutes, stirring constantly. Remove the pan from the heat and stir in the marzipan. Beat the mixture until the ingredients are thoroughly combined.
• Spoon the mixture into a well-greased 15 cm (6 in) by 23 cm (9 in) baking pan, and set aside to cool slightly. Mark the mixture into 4 cm (1 1/2 in) squares and leave aside to cool completely.
• Remove the sweets (candies) from the pan and break them into squares. Either place the sweets (candies) on a serving plate, or wrap them in greaseproof or waxed paper and store until required.

SPANISH TURRON RECIPE

Steps:

• Toast the almonds in the oven or in a pan at the stove, moving them whenever you can so that they brown evenly, and remove them before they turn dark.
• Put the sugar with the honey in a heavy-bottomed saucepan. Heat over low heat and mix the sugar with the honey.
• Meanwhile, beat the egg white with a stand or hand mixer, until you get soft peaks.
• When the sugar and honey mixture begins to bubble, cook for two more minutes and remove from heat. Incorporate the whipped egg white slowly and move lightly so that it doesn't set. Return the pot to the heat of the stove and continue cooking while constantly stirring. Never take it to high heat, always medium to low.
• Don't stop stirring with a wooden spoon until the mixture has the texture of caramel, which is known as the hard ballpoint, or until the caramel breaks. Then add the almonds and mix well.
• Let it cool for a few minutes and pour the nougat mix into a square or rectangular cake pan lined with parchment paper. Smooth the surface and let it cool completely before eating it.

TURON

Steps:

• Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside.
• Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.
• Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.
• To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup.
• Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot.