Sütlü Nuriye – Traditional Turkish Milk-Soaked Filo Pastry

Preparation

1. 01

   Melt the butter

   Melt the butter completely in a small saucepan over low heat and set aside.

2. 02

   Layer the yufka sheets

   Grease a rectangular baking tin (approx. 30x40 cm) with some melted butter. Place the first 6 yufka sheets one at a time into the tin, brushing each sheet thinly with melted butter.

3. 03

   Sprinkle over the walnut filling

   Spread the ground walnuts evenly over the sixth yufka layer.

4. 04

   Layer the top sheets

   Layer the remaining 6 yufka sheets on top, brushing each sheet thinly with melted butter again. Brush the top layer generously with butter.

5. 05

   Cut into diamonds

   Using a sharp knife, carefully cut the pastry into diamonds or squares (approx. 3x4 cm), without cutting all the way through the lower layers.

6. 06

   Bake until golden-brown

   Bake the pastry in the preheated oven until golden brown, until the surface is crisp and evenly browned.

7. 07

   Heat the milk and sugar mixture

   While the pastry is baking, combine the milk, sugar and semolina in a saucepan and heat slowly, stirring, until the milk thickens slightly (do not allow to boil). Remove from the heat.

8. 08

   Pour over the milk and allow to soak

   Pour the warm milk mixture immediately and evenly over the pastry, straight from the oven. Allow the pastry to absorb the milk completely (leave to rest at room temperature for at least 30 minutes).

9. 09

   Sprinkle with pistachios

   Sprinkle the soaked Sütlü Nuriye with finely ground pistachios and serve.