Recipe for Şöbiyet Baklavas Made with Phyllo Dough
Şöbiyet Baklavas offers a delightful twist on the traditional treat, bringing you the finest quality baklava with a delectable pistachio filling. Each bite is a symphony of flavors, as the buttery layers of pastry meld with the crunchy goodness of premium pistachios. Whether you’re celebrating a special occasion or simply craving a sweet indulgence, Şöbiyet Baklava promises to delight your taste buds and transport you to culinary bliss. Made with time-honored techniques and the finest ingredients, our baklava is a true labor of love, crafted to perfection for your enjoyment. Treat yourself to the irresistible allure of Şöbiyet Baklava and experience the epitome of Turkish dessert craftsmanship.
Each piece of Şöbiyet Baklavas is a testament to centuries-old culinary artistry, meticulously crafted to deliver unparalleled taste and texture. Whether you’re savoring it as a decadent dessert or sharing it with loved ones, our baklava promises an unforgettable experience. Made with care and passion, Şöbiyet Baklava captures the essence of Turkish hospitality, inviting you to indulge in a symphony of flavors that dance on your palate. Treat yourself to a slice of tradition and discover why Şöbiyet Baklavas is the epitome of Turkish dessert excellence. Savor the essence of Turkish delight with every bite of Şöbiyet Baklava, where tradition meets indulgence in a symphony of flavors.
Ingredients for Şöbiyet Baklavas Made with Phyllo Dough:
15 sheets of phyllo dough for baklava
150g butter
For the syrup:
2 cups of granulated sugar
2.5 cups of water (500ml)
1 teaspoon of lemon juice
For the cream filling:
1 cup of milk (200ml)
2.5 tablespoons of semolina
1 packet of vanilla
For filling and garnish:
Ground pistachios
Instructions:
1- Firstly, let’s prepare the syrup for the Şöbiyet Baklavas. In a suitable pot, mix water and sugar. Let it come to a boil.
2- After the syrup boils, add lemon juice and let it simmer for 15 more minutes over low heat. Then, remove it from the heat and let it cool.
3- For the cream filling of Şöbiyet, mix milk and semolina in a pot and cook until it thickens.
4- Once thickened, add vanilla and continue stirring. When the cream reaches the desired consistency, remove it from the heat and let it cool.
5- Melt the butter in a pan to spread between the layers of phyllo dough. Remove the foam formed on top while melting.
6- Lay one sheet of phyllo dough on a clean surface. Spread melted butter evenly over it. Place another sheet of phyllo dough on top and continue this process until you have layered 15 sheets of phyllo dough, spreading butter between each layer. Do not spread butter on the topmost layer.
7- Cut the layered phyllo dough into squares. You can cut the short side into 4 and the long side into 5 pieces to get 20 squares.
Spread a teaspoon of cooked semolina cream on the center of each square and sprinkle ground pistachios on top as desired.
8 – Fold each square diagonally to form a triangle shape, ensuring that one corner overlaps the other. Continue this process until all squares are folded.
9- Arrange the shaped Şöbiyet pastries on a baking tray with one corner slightly tucked under the other to prevent them from opening up during baking. Bake them in a preheated oven at 180°C for 30 minutes.
10- Once baked, transfer the pastries to a smaller tray, arranging them closely together.
11- Drizzle the cooled syrup over the pastries. They will absorb the syrup within 5-10 minutes.
12- Garnish the pastries with ground pistachios and serve. Enjoy your meal!
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