Ingredients
- For the dessert: 20 sheets of phyllo dough, 150 g melted butter, 1 teacup of vegetable oil, 1 cup of finely ground pistachios. For the cream filling: 1 cup of milk, 2 tablespoons of semolina. For the syrup: 2 cups of sugar, 2 cups of water, a few drops of lemon juice.
Preparation
- Prepare the syrup: Boil the sugar and water, after 10 minutes add the lemon juice and let it cool. Prepare the cream filling: Mix the milk and semolina and cook until thickened, then remove from heat and let cool. Prepare the phyllo dough: Stack 2-3 layers of phyllo dough on top of each other, brushing each layer with oil. Add the filling: Place the cream mixture in the center, sprinkle with pistachios, and close. Shape: Usually close in a triangular or bundle shape. Bake: Pour the remaining oil over it and bake in a 180°C oven until golden brown. Combine with the syrup: Pour the cold syrup over the hot dessert after it comes out of the oven. Note: The syrup must be cold, and the dessert must be hot. The cream filling should not be too watery. Using plenty of pistachios will enhance the flavor.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 30 min
- Servings: 6
- Published: 14.04.2026
Recipe Images
Recipe Author
Nigar Aliyeva
8 recipes
melistatlilari
• 25.07.2026 11:45Şerbetli tatlılarda püf noktaları önemli, tarifte güzel anlatılmış.