Ad | Şöbiyet Tatlısı Recipe 🇹🇷🤍 Crispy on the outside, creamy on the inside – Şöbiyet is a beloved Turkish dessert that combines delicate phyllo dough with a rich semolina filling and a touch of pistachios. A true classic in Turkish cuisine! 🥰 📝 Ingredients: For the syrup: • 400 g sugar (2 cups) • 450 g water (1 ¾ cups) • A splash of lemon juice For the filling: • 300 g milk (1 ¼ cups) • 60 g fine semolina (⅓ cup) • 1 tsp vanilla extract Other: • 200 g butter (14 tbsp) • 480 g baklava phyllo dough (1 lb) • Ground pistachios 🤍 Preparation: 1. Bring sugar and water to a boil. Let it simmer for 5 minutes, then add the lemon juice and simmer for another 15 minutes. Let the syrup cool completely. 2. Mix the milk and semolina in a pot and cook over medium heat, stirring continuously until thickened. Remove from heat, add vanilla extract, and mix well. Transfer to a glass bowl, cover with plastic wrap, and let cool. 3. Melt the butter and let it sit until the milk solids settle at the bottom. Use only the clarified butter. 4. Unroll the baklava dough and brush each layer with butter – a total of 13–15 layers. Use only the clear butter from the top. 5. Cut the stacked layers into 8 × 8 cm (3 × 3 inch) squares. 6. Place about 1 tsp of the semolina filling and ½ tsp of ground pistachios in the center of each square. Fold into a triangle, pressing only the tip slightly while leaving the sides open. 7. Arrange the triangles on a baking tray, slightly overlapping each other so that the tip of each triangle is covered. This helps them retain their shape while baking. 8. Brush the remaining butter over the triangles. 9. Bake in a preheated oven at 180°C (356°F) for about 40–45 minutes until golden brown. 10. Let cool briefly (about 1 minute), then slowly pour the cold syrup over them. Let soak for at least 4–5 hours, preferably overnight, for the best texture. This keeps them moist inside while maintaining their crispy texture. 11. Garnish with ground pistachios before serving. Enjoy! 😍🤍 - @foodwithstyle_official