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Preparation Time30 Minutes
Cook Time40 Minutes


  • 15 ready-made baklava phyllo, 200 g butter, Half a tea glass of oil, 1 glass of hazelnut kernels (walnut, pistachio, etc.)

  • For the cream; 2 glasses of milk, 5 tablespoons of semolina, 1.5 tablespoons of sugar, Vanilla

  • For sherbet; 3 glasses of water, 3 glasses of sugar, 4 drops of lemon



First of all, for the syrup; water and sugar are boiled for 12 minutes. After adding lemon and boiling for 1-2 more minutes, it is taken from the stove.


Then inside; It is cooked by mixing milk, sugar, semolina. Add vanilla and take it off the stove. Baklava yufkas are taken to the counter. Melted butter and liquid oil are mixed and thoroughly rubbed every 2 yufka.


15. No oil is applied to the phyllo dough. The dough is cut squarely. (20 pieces come out) 1 dessert spoon of cream, 1 dessert spoon of hazelnuts are put into the squares and closed in the form of a triangle.


Arrange on a buttered tray. The remaining oil is rubbed on. Bake in a preheated 180 degree oven until golden brown (40-45 minutes).


Let it rest for 5 minutes after it comes out of the oven. Pour the syrup that has come to room temperature (warm). It is served after resting for a few hours.

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