👨‍🍳 作り方

1. 1

   In a bowl, whisk together the flour and baking powder. If using nuts, stir them in now.

   💡 プロのコツ: Ensure baking powder is fresh for a good rise.
2. 2

   In a separate bowl, whisk the eggs, vegetable oil, and milk (or water) until well combined.

   💡 プロのコツ: Using room temperature ingredients can help with emulsification.
3. 3

   Gradually add the wet ingredients to the dry ingredients, mixing until a soft, pliable dough forms. Do not overmix.

4. 4

   Grease a baking tray (approximately 9x13 inches) and spread the dough evenly into the tray. Score the dough into rhomboid shapes.

   💡 プロのコツ: Lightly flour your hands if the dough is sticky.
5. 5

   Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until golden brown.

   💡 プロのコツ: Rotate the tray halfway through baking for even browning.
6. 6

   While the tespishte is baking, prepare the syrup. In a saucepan, combine sugar, water, lemon zest/juice, and vanilla sugar. Bring to a boil, then simmer for 5-7 minutes until slightly thickened.

   💡 プロのコツ: The syrup should be lukewarm when poured over the hot pastry.
7. 7

   Once the tespishte is out of the oven, immediately pour the warm syrup evenly over the hot pastry. Let it soak for at least 30 minutes before serving.

   💡 プロのコツ: Allowing it to soak ensures the pastry absorbs the sweet syrup.