Sütlü nuriye is baklava made with a milk syrup in place of the usual one. Milk does not stay clear the way syrup does; it works into the pastry and softens the dessert. So nuriye is less crisp and more moist than baklava, and that is its character, not a fault.
Ingredients
For the dough
For the milk syrup
For the top
Method
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Lay the layers
Lay 10 sheets in a buttered tray, brushing melted butter between each.
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Scatter the walnuts
Spread the ground walnuts evenly.
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Close the top
Close with the remaining 10 sheets in the same way.
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Cut
Cut into squares, going all the way to the bottom.
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Pour over the butter
Boil the remaining butter and drizzle it over.
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Bake
Bake at 170 degrees for 45 minutes, until the top is golden.
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Make the milk syrup
Slake the cornflour in some milk. Boil the rest with the sugar, whisk in the starch and boil for 5 minutes.
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Pour it on
Pour the WARM milk syrup over the hot dessert and give it 90 minutes to be absorbed. Scatter with coconut.
Tips
- Pour the milk syrup warm; boiling milk sticks the layers together.
- The cornflour is what makes the milk syrup cling to the pastry, so do not leave it out.
- Nuriye will not be as crisp as baklava; its moist texture is the expected result.
Nutrition
Values are per serving and approximate.