Sütlü Nuriye – Traditional Turkish Milk-Soaked Phyllo 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 pan (approx. 30x40 cm) with some melted butter. Place the first 6 yufka sheets one at a time into the pan, brushing each sheet lightly with melted butter.

3. 03

   Sprinkle 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 lightly 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 completely through the bottom layers.

6. 06

   Bake until golden brown

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

7. 07

   Heat the milk-sugar mixture

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

8. 08

   Pour milk over and let soak

   Immediately pour the warm milk mixture evenly over the pastry fresh from the oven. Allow the pastry to absorb the milk completely (let it 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.