Şöbiyet Dessert Recipe
07-04-2022
23:16
Materials
20 baklava phyllo dough
50 grams (about 1 handful) pistachio powder
200 grams of butter
Stuffing Pudding:
2.5 cups of milk
3 tablespoons semolina
Syrup:
2 glasses of water
2 cups Date Juice
2-3 drops of lemon juice
Preparation of
Baklava phyllo dough is both very thin and very practical. The only thing that needs to be taken into consideration is; It dries and breaks very quickly, so it will be easier for you to store it in a towel while using it.
First, let's make the sherbet so that it can cool down until the dessert is cooked.
Put 2 cups of date juice and water in a pot and cook over medium heat until it boils.
After boiling for another 5-6 minutes, turn off the heat and add lemon juice.
Let's set it aside to cool.
For the inner pudding;
Let's put the milk and semolina in a pot.
Let it boil and when it thickens, turn off the heat and let it cool.
Let's melt the butter, put our first dough on the counter and sprinkle butter on it so that it touches all parts.
Let's put the second phyllo sheet on top and oil it in the same way, and continue like this until 20 phyllo sheets are finished. Let's not put oil on the top.
Let's divide it into 3 parts lengthwise and divide it into squares that can be made into triangles.
Let's put some pudding and some pistachio powder into the small squares and place them on the tray. Let's put them on top of each other so that the ends do not open.
Once we have prepared all the phyllo dough in this way and placed it on the tray, let's strain the remaining butter through a strainer and pour it over the desserts.
Let's bake in a preheated 180 degree oven for about 45 minutes until golden brown.
When it comes out of the oven, let it rest for 5 minutes and pour the cold sherbet over it.
Let's wait for it to absorb its syrup without covering it to prevent it from becoming doughy.
When you serve it, you can serve your dessert with ice cream or clotted cream by pouring pistachio powder on it.
Enjoy your meal