What sets şöbiyet apart from baklava is the filling: clotted cream goes in beside the pistachio and the dessert becomes far richer. The cream is mixed with semolina so it does not melt and escape in the oven; skip that step and the filling runs onto the tray.
Ingredients
For the dough
For the filling
For cooking
For the syrup
Method
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Make the syrup
Boil the sugar and water for 15 minutes, add the lemon juice and cool completely.
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Make the filling
Mix the clotted cream with the semolina; the semolina stops it running in the oven.
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Knead the dough
Knead the flour, eggs, milk, salt and vinegar for 15 minutes, divide into 20 pieces and rest for 30 minutes.
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Roll
Roll the pieces out thin and square with cornflour.
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Fill
Put the cream filling and pistachio in the middle of each square.
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Fold
Bring three corners together in the middle and press, making a triangular parcel.
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Arrange
Space them out in a buttered tray and drizzle melted butter over them.
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Bake
Bake at 170 degrees for 45 minutes.
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Add the syrup
Pour cold syrup over the hot şöbiyet and rest for 1 hour.
Tips
- Do not skip mixing the cream with semolina, or it melts and runs onto the tray in the oven.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Seal the triangles firmly, as one that opens loses its filling.
Nutrition
Values are per serving and approximate.