Turon From Spain Food
TURON, FROM SPAIN
Traditional at the Christmas meal in Spain. The ingredients (in Spanish!) only ask for "I packet marzipan". UPDATE: I've included the marzipan recipe, the weights of which total 4 oz plus whatever an egg yolk weights in case you want to use pre-made marzipan. P.S. this recipe makes the hard Turon.
Provided by Annacia
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186, Fat 11.1, SaturatedFat 0.9, Cholesterol 6.9, Sodium 4.3, Carbohydrate 20.1, Fiber 2.1, Sugar 17, Protein 4.6
TURON
Turon (banana lumpia) are sweet and crunchy fried snacks filled with jackfruit and saba bananas and popular in the Philippines. Growing up, my grandfather made them with plantains which are more readily available in the US. The key to delicious turon is to use very ripe plantains that are mostly black and semi-soft. Turon are delicious served piping hot right out of the fryer but if you're looking to take them up a notch, top the turon with a scoop of coconut or ube ice cream, like my grandfather did.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 pieces (6 to 8 servings)
Number Of Ingredients 4
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.
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