Şöbiyet (Sütlü Nuriye)
A lighter, milk-soaked version of baklava with walnuts or pistachios. More delicate and creamy than regular baklava, popular in fine dining.
10 ingredients
8 steps
Ingredients
- 1400g thin phyllo pastry sheets
- 2200g unsalted butter (melted)
- 3150g walnuts or pistachios (finely chopped)
- 4For milk cream: 500ml whole milk
- 5100g sugar
- 650g semolina
- 730g cornstarch
- 8For syrup: 1.5 cups sugar
- 91 cup water
- 101 tsp lemon juice
Instructions
- 1Make milk cream: heat milk and sugar, whisk in semolina and cornstarch, stir until thick. Cool completely.
- 2Preheat oven to 180°C. Brush each phyllo sheet with butter.
- 3Place 2–3 sheets, add a line of milk cream and nuts, roll or fold into rectangles.
- 4Arrange in buttered tray. Brush tops with butter.
- 5Bake 25–30 minutes until pale golden (less color than regular baklava).
- 6Make syrup: boil sugar and water 8 minutes, add lemon juice.
- 7Pour warm syrup over hot şöbiyet.
- 8Let soak 1 hour. Serve at room temperature.