Turrón
Turrón

is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.

Main ingredients: Honey, sugar, egg whites, almonds or these nuts.

In Peruvian cuisine, turrón generally is soft and may be flavored with anise. The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey), was modified in a variety of ways. One common variety found in Lima is turrón de Doña Pepa, an anise and honey nougat that is traditionally prepared for the Señor de los Milagros religious procession, during October.

Turrón (stylized in all caps as TURRŌN) is an item sold to Ena by the Merchant in Temptation Stairway. It specifically resembles a Turrón de Doña Pepa.
Later in the episode, Ena gifts the Turrón to The Shepherd and is given a Blood ID in return, granting her access to the Holy code ocean behind the Hourglass Meadow's Dog Conservatory.


Fangamer ENA Collection [www.fangamer.com]

• 1lb cake flour
  
• 1/2 teaspoon salt
  
• 5 egg yolks
  
• 8 oz. (about 1 cup) vegetable shortening, very cold and cut in pieces (can use lard instead)
  
• 2 tablespoons sesame seeds, toasted and ground
  
• 1 cup boiling water
  
• 1 tablespoon anise seeds
  
• 2 oz anise liquor (optional)
  
• Candy sprinkles

• 2 pieces of molasses (or about 2 cups of brown sugar)
  
• 2 quinces (if you can't find quince, use 1 green apple and 1 pear instead)
  
• Rind of 1 orange
  
• 6 cloves
  
• 2 cinnamon sticks
  
• 2 cups water

*Put anise seeds in a cup and pour boiling water over them. Put in the fridge until very cold.

*Preheat the oven to 350°F.

*In the working bowl of a food processor, pulse five or six times until everything looks like coarse oatmeal: flour, salt, and shortening. Transfer the mixture to a bowl and add the egg yolks, anise liquor and anise water, and sesame seeds. Add anise water, tablespoon-by-tablespoon, mixing with a fork, until the dough holds together without being crumbly and not sticking to your fingers. Put in the fridge until ready to use.

*Divide in small equal portions

*Take a small portion of the dough and roll over a floured table, to form a long cylinder, like one finger thick (think of like a snake of dough) and 10 inches long. Repeat with all the dough. Put the sticks in a baking sheet and bake for 30 minutes or until lightly golden.

*Meanwhile, prepare the syrup: Chop the molasses (or brown sugar) and pour into a saucepan with the fruits, peels, cinnamon sticks, and cloves. Add water and bring to a boil, turn down the heat, and continue cooking, undisturbed, until it is thick and syrupy. Be careful because it overflows when it’s boiling. Strain solids and let cool.

*Cover a baking sheet with parchment paper. Take ¼ of the pastry sticks and put them horizontally, one next to the other. Cover with lots of the syrup. Make another layer of pastry sticks, now vertically, and again cover with the syrup. Repeat with the rest of the sticks and syrup.

Pour syrup all over the Turrón, sprinkle with the candies/sprinkles, and voilà!

Your Turrón de Doña Pepa is ready to eat!

• Wikipedia article [en.wikipedia.org]
  
• ENA Wiki [enajoelg.fandom.com]
  
• Important Steam Discussion on Turrón
  
• Peru Delights Turrón Recipe [perudelights.com]
  
• LittleBigHedgehog15 Turrón YT Clip