Ingredients for Easy Sütlü Nuriye (Turkish Milk Syrup Baklava) 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 layers:
- 250 g (about 1/2 lb) butter
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 1 bowl crushed walnut and hazelnut mixture
How to Make Easy Sütlü Nuriye (Turkish Milk Syrup Baklava) Recipe
For the syrup:
Add 3 water glasses of granulated sugar, 3 water glasses of milk, and 1.5 water glasses of water to a saucepan. Bring to a boil, stirring occasionally. Once it boils, remove from heat and let it cool.
Preparation:
Over low heat, add 250 g (about 1/2 lb) of butter and 1 tea glass of vegetable oil to a small saucepan. Once the butter has melted, remove from heat.
After greasing the baking tray with the melted butter mixture, place one sheet of baklava phyllo into the tray. Brush it with the melted butter. Repeat this process for 10 sheets of baklava phyllo, one by one.
On the tenth layer, sprinkle 1 bowl of the crushed hazelnut and walnut mixture.
Layer another 10 sheets of phyllo on top, brushing each one with butter individually.
Brush the very top layer with butter as well, then cut into squares.
Bake in a preheated oven at 180°C (350°F) until golden brown.
Once the dessert comes out of the oven and has cooled slightly, pour the cooled syrup over the top. Let it rest for a little while before serving. Enjoy!
Pro Tips
The secret to this dessert's flavor is absolutely the butter. Using good-quality butter takes the aroma to a whole new level.
Baklava phyllo sheets dry out very quickly. After opening the package, cover the sheets with a clean, slightly damp cloth to prevent them from drying out and cracking during assembly.
The moment the dessert meets the syrup is the most critical step. After the dessert comes out of the oven, it should shed its initial heat (wait about 5 minutes), and the syrup must be completely cooled. This balance keeps the pastry crispy.
Sütlü Nuriye is a dessert that gets better the longer it sits. After it has absorbed the syrup, let it rest in the refrigerator for at least 3–4 hours (or overnight if you have time) for the flavors to fully settle.
Click here for a different treat: Puff Pastry Şöbiyet Recipe!
