Ingredients for Easy Milk Nuriye Recipe
- For the syrup:
- 3 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
- 3 water glasses milk
- 1.5 water glasses water
- For the pastry:
- 250 g (about 9 oz) butter
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 1 bowl crushed walnut and hazelnut mix
How to Make Easy Milk Nuriye Recipe
For the syrup:
Combine 3 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) of granulated sugar, 3 water glasses of milk, and 1.5 water glasses of water in a saucepan. Bring to a boil over medium heat, stirring occasionally. Once it boils, remove from the heat and set aside to cool completely.
Preparation:
Melt 250 g (about 9 oz) of butter together with 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil in a small saucepan over low heat. Remove from the heat once the butter has fully melted.
Brush your baking tray with some of the melted butter mixture, then lay in the first sheet of baklava phyllo. Brush it with the melted butter. Repeat this process, sheet by sheet, for 10 sheets total.
On the tenth layer, scatter 1 bowl of crushed hazelnut and walnut mix evenly across the surface.
Layer another 10 sheets of phyllo on top, buttering each one individually as before.
Brush the very top with butter, then cut the pastry into squares before baking.
Bake in a preheated oven at 180°C (350°F) until golden and crisp.
Once the pastry comes out of the oven and has cooled for about 5 minutes, pour the fully cooled syrup evenly over the top. Let it rest before serving.
Tips
Butter is the real flavor driver here. Good-quality butter makes a noticeable difference — don't cut corners on it.
Baklava phyllo dries out fast. After opening the package, drape a clean, slightly damp cloth over the sheets while you work to keep them from drying out and cracking.
The moment the hot pastry meets the syrup is critical. Let the pastry rest out of the oven for about 5 minutes first, and make sure the syrup is fully cold. This contrast is what keeps the layers crisp rather than soggy.
Sütlü Nuriye is one of those desserts that genuinely improves with time. After the syrup soaks in, refrigerate for at least 3–4 hours — overnight if you can manage it — and the flavor settles into something much more complete.
