A lighter, milky cousin of baklava: thin hazelnut-filled pastry layers baked with butter and soaked in a cold milk syrup. Served chilled.
Ingredients
Instructions
- 1
Warm the milk and sugar in a saucepan over medium heat for 3-4 minutes, without boiling, until the sugar dissolves; remove from the heat and let cool completely.
- 2
Coarsely crush the hazelnuts with a mortar or pulse briefly in a food processor; set aside a handful for garnish. Melt the butter and preheat the oven to 180 °C.
- 3
Cut the yufka sheets into pieces the size of a 25x30 cm pan (about 12 layers). Butter the pan and lay in half of the layers, brushing each with butter.
- 4
Spread the hazelnuts evenly and cover with the remaining layers, again buttering each one.
- 5
Cut into squares or diamonds with a sharp knife, drizzle the remaining butter over and bake at 180 °C for 35-40 minutes until golden.
- 6
Pour the cold milk syrup over the hot pastry as soon as it comes out of the oven and sprinkle with the reserved hazelnuts. Chill for at least 2 hours so it absorbs the syrup, and serve cold.
Nutrition
Per serving
| Calories | 358 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 41 g |
| Fat | 20 g |
Similar recipes
DessertsHardChocolate Cream Cake
A rich cream cake of cocoa sponge, chocolate pastry cream and whipped cream, crowned with a dark chocolate ganache drip. A birthday favourite.
DessertsHardFruit Cream Cake
A classic bakery-style cream cake: milk-soaked sponge layered with pastry cream, whipped cream, strawberries, banana and kiwi. A celebration dessert.
DessertsMediumZerde
A traditional Turkish rice pudding turned golden with saffron and turmeric and thickened with starch, topped with pine nuts, raisins and pomegranate. Served cold.
DessertsEasyOlive Oil Cookies
Crisp, butter-free cookies made with olive oil and orange juice and topped with sesame. A lightly orange-scented treat with tea or coffee.
DessertsEasyChocolate Hazelnut Cookies
Cocoa cookies packed with toasted hazelnuts and dark chocolate chunks, soft in the middle and crisp at the edges. Great with coffee or a glass of milk.
DessertsMediumChocolate Mousse
The classic French dessert made with dark chocolate, cream and whipped eggs: light, airy and silky. Served chilled in small bowls.
DessertsMediumTurkish Fig Dessert
Dried figs stuffed with walnuts, simmered slowly in syrup until tender and served with their thick syrup and a spoonful of kaymak. A traditional gluten-free, vegetarian dessert.
DessertsHardSobiyet
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.