Middle Eastern Sweets Middle EasternMedium

Air Fryer Sesame Loukoumi with Pistachio Dust

Name: Air Fryer Sesame Loukoumi with Pistachio Dust
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 2½ tbsp (7½ g) unflavored gelatin powder; 1½ cups (300 g) granulated sugar; ½ cup (60 g) cornstarch; 1 cup (240 ml) water; 2 tsp (10 ml) rosewater (food-grade); ¼ tsp (1½ g) fine sea salt; ¾ cup (120 g) sesame seeds (white or mix), toasted; ½ tsp (2½ ml) neutral oil (for pan); ½ cup (60 g) cornstarch; ½ cup (60 g) confectioners' sugar; 1 cup (140 g) unsalted raw or roasted pistachios, shelled, finely ground into a powder or fine meal; ¼ cup (30 g) confectioners' sugar

From the MyKitchenBank Kitchen

A modern take on traditional Turkish delight: pillowy sesame-studded loukoumi crisped in the air fryer until the edges are golden and nutty, then dusted with finely ground pistachios and a whisper of confectioners' sugar. Rosewater perfumes the tender center, while toasted sesame seeds add crunch and depth. Ready in under 30 minutes, these elegant bites are perfect for afternoon tea or as an unexpected dessert.

Prep: 15 min
Cook: 12 min
Wait: 45 min
Total: 1 hr 12 min
Makes: 24 pieces (about 1½ ounces / 42 g each)

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Steps

Before you start

Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly oil it.
Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant; set aside to cool.
Make sure your air fryer is clean and the basket is completely dry.

1
Bloom gelatin
- Pour ¼ cup (60 ml) of cold water into a small bowl and sprinkle the 2.5 tbsp (7.5 g) gelatin powder over it.
- Let sit for 5 minutes until the gelatin absorbs the water and becomes spongy.
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Ready when: Gelatin is spongy and opaque
Tip: Blooming gelatin ensures a smooth texture without lumps in the final loukoumi.
2
Cook sugar syrup
- In a medium saucepan, combine 1.5 cups (300 g) granulated sugar and ¾ cup (180 ml) water.
- Stir over medium heat until sugar dissolves completely, about 2–3 minutes.
- Once clear and no grains remain, remove from heat and stir in the bloomed gelatin until fully dissolved.
- Add 2 tsp (10 ml) rosewater and ¼ tsp (1.5 g) salt.
- Stir well and let cool for 2 minutes.
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Ready when: Sugar is fully dissolved; mixture is clear and warm
Tip: Heat the mixture just enough to melt the gelatin—don't boil, which can degrade the gelatin's gelling power.
3
Fold in sesame seeds
- Stir the ¾ cup (120 g) toasted sesame seeds into the warm sugar-gelatin mixture until evenly distributed.
- The mixture will be thick and glossy.
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Ready when: Sesame seeds are evenly distributed throughout
Tip: Work quickly but gently to avoid deflating the mixture.
4
Pour into pan
- Pour the mixture into the prepared 8×8-inch (20×20 cm) pan.
- Smooth the top with an oiled spatula or the back of a wet spoon.
- Let set at room temperature for 30–45 minutes until firm but still slightly yielding to light pressure (not hard or brittle).
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Ready when: Top surface is set and no longer sticky; mixture is firm but still has a slight give
Tip: Don't refrigerate—room temperature setting gives the best tender texture. If the surface looks wet after 30 minutes, it needs a few more minutes.
5
Cut into pieces
- Once set, turn the loukoumi out onto a parchment-lined cutting board.
- Cut into 24 pieces (cut the square in half, then into thirds each way, making 6×4 grid), each about 1½ inches (4 cm) square.
- You can lightly dust your knife between cuts to prevent sticking.
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Ready when: 24 evenly sized squares cut cleanly
Tip: If the loukoumi is sticky, chill it for 5 minutes in the freezer, then cut. Dip your knife in cornstarch between cuts to prevent sticking.
6
Prepare coating mixture
- Mix ½ cup (60 g) cornstarch and ½ cup (60 g) confectioners' sugar in a shallow dish.
- Have the pistachio dust (1 cup / 140 g ground pistachios mixed with ¼ cup / 30 g confectioners' sugar) in another shallow dish.
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Ready when: Both coating mixtures are ready
Tip: Use a food processor to grind the pistachios finely—aim for a powder, not a paste.
7
Coat loukoumi pieces
- One at a time, roll each loukoumi piece in the cornstarch-sugar mixture to coat all sides lightly, then roll in the pistachio dust mixture until evenly coated.
- Shake off excess and place on a parchment-lined baking sheet.
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Ready when: All 24 pieces are evenly coated and resting on parchment
Tip: Work gently to avoid cracking the delicate loukoumi. If pieces crumble, chill them for 10 minutes first.
8
Preheat air fryerOven 350°F / 175°C
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Arrange the coated loukoumi pieces in a single layer in the air fryer basket, leaving a small gap between each piece.
- You may need to work in two batches depending on your basket size.
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Ready when: Air fryer has reached 350°F (175°C)
Tip: Don't crowd the basket—the loukoumi needs air circulation to crisp evenly.
9
Air fry until goldenOven 350°F / 175°C
- Air fry at 350°F (175°C) for 10–12 minutes, shaking the basket gently every 3 minutes for even crisping.
- The loukoumi edges should turn light golden brown and the coating will harden and take on a toasted aroma.
- The centers should still feel yielding when pressed lightly.
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Ready when: Edges are golden brown; coating is crispy and fragrant; centers still have slight give when pressed
Tip: Watch carefully in minutes 9–12—the sesame and pistachio can brown quickly. If they're browning too fast, lower to 325°F (163°C).
10
Cool and serve
- Transfer the air-fried loukoumi to a parchment-lined cooling sheet.
- Let rest for 5 minutes at room temperature.
- The pieces will firm up slightly as they cool.
- Serve at room temperature or within a few hours.
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Ready when: Pieces have cooled and are firm but tender
Tip: Once completely cool, store in an airtight container with parchment between layers to prevent sticking.

Good to know

Tips

Toast the sesame seeds yourself for the deepest, nuttiest flavor—store-bought toasted seeds can become stale.
The key to tender loukoumi is not over-setting it. Room-temperature setting for 30–45 minutes is ideal; avoid refrigeration or the texture becomes rubbery.
Air frying at 350°F (175°C) is the sweet spot for crisping the outside while keeping the interior pillowy. If your air fryer runs hot, start at 325°F (163°C) and check at 10 minutes.
For a more textured bite, add a pinch of cardamom powder (⅛ tsp) to the sugar syrup along with the rosewater for a traditional Middle Eastern twist.

Make ahead

Loukoumi can be made up to 2 days ahead; store uncoated pieces in an airtight container at room temperature, separated by parchment. Coat and air fry just before serving for maximum crispness.

Storage & reheating

Room temperature: 1 day in an airtight container with parchment layers. Refrigerator: 3–4 days (let come to room temperature before serving, as chilling makes the coating slightly softer). Freezer: 2 months in an airtight freezer bag, separated by parchment; thaw at room temperature for 1 hour. Do not reheat once air-fried; if you must, warm gently in a 300°F (150°C) oven for 2–3 minutes to restore crispness.

Substitutions

rosewater (food-grade) → orange blossom water or ½ tsp vanilla extract. Reduces the floral character but adds citrus or vanilla notes; use the same amount.
unsalted raw or roasted pistachios, shelled → finely ground roasted hazelnuts or blanched almonds. Changes the flavor profile but maintains the nutty coating; ground hazelnuts work particularly well.
sesame seeds (white or mix), toasted → unsweetened shredded coconut or finely chopped candied orange peel. Gives a different texture and flavor but keep the amount the same.
rosewater (food-grade) → 2 tsp lemon zest mixed into the sugar syrup. Creates a brighter, citrus-forward loukoumi instead of floral.