Şöbiyet Dessert Recipe
07-04-2022
23:16
Materials
20 pieces of baklava dough
50 grams (about a handful) of pistachio powder
200 grams of butter
Inner Pudding:
2.5 cups of milk
3 tablespoons semolina
Syrup:
2 glasses of water
2 cups of Date Juice
2-3 drops of lemon juice
Preparation
The pastry sheets for baklava are both very thin and very practical, the only thing to be careful about is that they dry out and break very quickly, so keeping them in a towel will make it easier for you when using them.
First, let's make the syrup so that it cools down while the dessert is being cooked.
Put 2 cups of date juice and water into the pot and cook over medium heat until it boils.
After boiling for another 5-6 minutes, turn off the heat and add the lemon juice.
Let's set it aside to cool.
For the inner pudding;
Let's put the milk and semolina in a pot.
When it boils and thickens, turn off the heat and let it cool.
Melt the butter, place the first sheet of dough on the counter and sprinkle butter on it, making sure it touches every inch of it.
Let's put the second yufka on it and grease it in the same way, continue like this until we finish 20 yufka. Let's not grease the top.
Let's divide it into 3 pieces lengthwise and then divide it into squares that can be made into triangles.
Let's put some pudding and some pistachio powder in the small squares and place them on the tray. Let's stack them on top of each other so that the ends do not open.
Once we have prepared all the yufka in this way and placed it on the tray, let's strain the remaining butter with a strainer and pour it over the desserts.
Let's bake in a preheated oven at 180 degrees for about 45 minutes until golden brown.
When it comes out of the oven, let it rest for 5 minutes and pour the cold syrup over it.
Let it soak up the syrup without covering it to prevent it from becoming doughy.
When serving, you can sprinkle pistachio powder on top and serve your dessert with ice cream or clotted cream.
Enjoy your meal