Şöbiyet (pistachio and cream triangle baklava)

Time: 1 hr 30 min (about 50 min hands-on)24 piecesapprox. 250 kcal / serving (estimated)approx. 4 g protein / serving

Şöbiyet is baklava's richer cousin from Gaziantep: the triangles are filled with silky semolina-milk cream alongside the pistachio.

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Method

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Make the syrup: bring the 400 g sugar and water to a boil, simmer for 8 minutes, stir in the lemon juice at the end, then let cool completely.
For the cream, cook the milk with the 2 tbsp sugar and semolina, stirring, until thick (about 5 minutes), then let cool.
Stack the phyllo sheets in bundles of 4, brushing each sheet with melted butter, then cut the bundles into squares about 10 cm.
Place a teaspoon of cream and a teaspoon of pistachios in the center of each square, fold diagonally into a triangle, and press the edges shut.
Arrange the triangles in a buttered baking dish, and brush the tops with the remaining butter.
Bake at 180 °C for 35-40 minutes until golden.
Pour the cold syrup evenly over the hot pastries and let it absorb for at least 2 hours. Sprinkle with the remaining pistachios and serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Always pair a hot pastry with cold syrup, or vice versa — that's what keeps it crisp.
Keeps 3-4 days in the fridge, but is best served at room temperature.