Turkish cuisine · Desserts & Sweets

Şöbiyet

Baklava triangles from Gaziantep, filled with kaymak cream and pistachios and soaked in syrup.

Ingredients · for 8 servings

• 400 g yufka sheets (or phyllo dough)
• 250 g butter
• 200 g kaymak (or mascarpone as substitute)
• 200 ml milk
• 2 tbsp semolina
• 200 g pistachios
• 450 g sugar
• 1/2 lemon

Instructions

1. For the syrup, simmer the sugar, 400 ml water and the juice of half a lemon uncovered for 12 min. until it thickens slightly, and let cool completely.
2. For the cream, bring the milk and semolina to a boil while stirring, simmer for 3 min. into a thick paste, let cool, then stir in the kaymak until smooth.
3. Melt the butter and carefully skim off the clear butter from the top; finely chop the pistachios and preheat the oven to 170 °C.
4. Layer two yufka sheets on top of each other, brush thinly with butter, cut into 12 cm squares, place 1 tsp kaymak cream and 1 tsp pistachios in the center, and fold into triangles.
5. Arrange the triangles tightly side by side in a buttered baking dish, brush generously with the remaining butter and bake for 40–45 min. until deep golden brown and crisp.
6. Immediately pour the cold syrup evenly over the hot pastry – it should sizzle audibly –, let it soak in for 2 hrs. and serve sprinkled with the remaining pistachios.