Milky Nuriye Sütlü Nuriye

Milky Nuriye (Sütlü Nuriye) Recipe: How to Make Milky Nuriye?

Milky Nuriye (Sütlü Nuriye) Recipe: How to Make Milky Nuriye?

Milky Nuriye (Sütlü Nuriye), the pasta, which is made from durum wheat flour, meets hazelnut after thin opening. Hot milk sorbet is brought to the listening dessert. The taste of baklava is lightened, the crispness and thinness of the dough can be felt on the palate. His name becomes “Milky Nuriye”.
Milky Nuriye (Sütlü Nuriye) A dessert from Turkish cuisine. It is also called Revolution Dessert or Revolution Baklava. The creator is said to be a woman named Nuriye. It consists of milk, nuts, sugar and flour. Its history extends to the need to make a dessert from more accessible materials, which was caused by the sudden rise in baklava prices after September 12th. We have a famous dessert suggestion that the world loves and of course we love it too! You will love it if you try the lighter and milky version of the very famous baklava! Here’s a delicious or delicious milk Nuriye recipe.

INGREDIENTS

  • 1 egg
  • 3/4 cup milk
  • 1 tea glass of sunflower oil
  • 1 tablespoon of grape vinegar
  • 1/5 teaspoon of salt
  • 3.5 cups of flour
  • 1/2 cup of wheat starch
  • 2 cups of fishnet nuts
  • 3 tablespoons of pistachio powder (peanut powder)
  • 2 cups of milk
  • 2 cups of water
  • 4 cups of granulated sugar
  • 200 grams of butter

Preparation:
The top of the milky Nuriye recipe. Make sure that the dessert coming out of the oven is still (the first heat has been removed) and the milk syrup is hot. Do not sprinkle starch on the top layer of the sheets of dough that you have divided into groups. Using a rolling pin, open the dough as thin as possible in the tray size. Drain the melted butter carefully and prepare milk-free butter, also called butter. Otherwise, milk foams known as casein will cause burns to the dessert when cooking.
1.- Transfer the sifted flour into a deep mixing bowl. Open the middle part of the flour with your fingertips like a pool. Add eggs, milk, sunflower oil, grape vinegar and salt.
2.-
Prepare a piece of hard dough from the earlobe by slowly mixing all the ingredients and pouring them into flour. Cover the dough with a damp cloth and let it rest in the fridge for 30 minutes.
3.- Roll the rest of the dough into a marble slab after breaking it into forty equal pieces. Open each dough the size of a plate on the bench where you sprinkle starch.
4.- After sprinkling the dough, which you have spread by spreading starch in two separate groups (two groups of 20 each), continue to spread thinly with a rolling pin.
5.- To smear the layers of dough, melt the butter in a small saucepan over low heat. Set the milk foam, called casein, aside to carefully remove it.
6.- Spread the twenty thin thin sheets of dough on a buttered baking sheet by melting the butter in between with a brush.
7.- Sprinkle the entire filet hazelnut on the base layer with no gaps in between.
8.- Spread the other twenty thin sheets of thin dough, spread the melted butter on the cross-linked hazelnut with a brush by melting the melted butter.
9.- Cut the milky Nuriye dessert, which consists of forty layers of thin, handmade baklava dough, with a square knife without damaging the dough. Roll the rest of the melted butter over it.
10.- Bake in a preheated 180 degree oven for 30-35 minutes until the dough is golden brown.
11.- When the first temperature of the fried dessert like pomegranate that you take out of the oven comes out and cools down, continue to prepare the sorbet.
12.- For the dessert sorbet; Melt the powdered sugar you bought in a deep saucepan by mixing it with water. Take to the stove and cook over low heat. Gradually add the milk to the boiling mixture and remove it from the heat.
13.- Gradually pour the hot sorbet into the cooled dessert and let it drink the sorbet. After decorating the slices you take on the serving plate with pistachio powder, share them with loved ones.

Serving suggestion from Milky Nuriye recipe. You can use thinly ground walnuts in the dessert that you prepare with filet hazelnuts, and do not include the Antep pistachio that is drawn in the decoration.