Buttery layers of thin yufka filled with a kaymak-enriched semolina cream and pistachios, baked into golden triangles and soaked in cold syrup. A vegetarian syrup dessert from Gaziantep.
Ingredients
Instructions
- 1
For the syrup, bring the sugar and water to a boil in a small pot; simmer on low heat for 8-10 minutes until slightly thickened, then let cool.
- 2
For the cream, cook the milk and semolina in a small pot over low heat, stirring constantly, for 3-4 minutes until thick; once warm rather than hot, stir in the kaymak until smooth.
- 3
Coarsely chop the pistachios and set a pinch aside for garnish. Preheat the oven to 180 °C and melt the butter.
- 4
Stack the yufka sheets, brushing each layer with melted butter, then cut into twelve 10 cm squares.
- 5
Place a teaspoon of cream and some pistachios in the center of each square; fold into a triangle and press the edges to seal.
- 6
Arrange the triangles in a small greased tray, brush with the remaining butter and bake at 180 °C for 25-30 minutes until golden.
- 7
Pour the cold syrup over the hot pastries, leave for 1 hour to soak and serve garnished with the reserved pistachios.
Nutrition
Per serving
| Calories | 349 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 42 g |
| Fat | 18 g |
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