Nuriye Ingredients with Milk
40 sheets of ready made dough for baklava
350 gr. butter
4 glasses of crushed hazelnuts or rice hazelnuts
Ingredients for Sherbet
3 glasses of milk
1.5 glasses of water
3 glasses of granulated sugar
For clarified butter;
Melt the butter in the sauce pan.
* The butter you melt will melt 3 times.
Set the milk foam on it aside with the help of a spoon.
Take the remaining clarified butter in a mixing bowl, but be careful not to mix it into the milky layer underneath.
Take the milky layer remaining at the bottom of the pot onto the milk foam you separated.
For dessert, you should use the plain butter layer.
To assemble;
Grease the bottom of your rectangular glass baking dish.
Arrange your baklava phyllo in 20 layers by lubricating all layers into your greased glass baking dish.< br/> When your first 20 layers are finished, sprinkle coarsely pounded hazelnuts or rice hazelnuts in the middle.
Grease the top of it again and arrange it to form 20 layers of baklava pastry.
Cut your dessert into equal squares and make the remaining plain oil between them. Bake in a preheated oven at 180 degrees for 30 minutes.
For the sherbet;
Add water, milk and sugar into a sauce pan and heat by stirring constantly until the sugar dissolves.
When the sugar melts, take it off the stove.
Do not boil the syrup.
When the baklava comes out of the oven, let it rest for 1-2 minutes, then pour the warm syrup on the hot dessert and serve when the dessert is cold.
