Sütlü nuriye (light milk-and-hazelnut baklava)

Sütlü nuriye is baklava's lighter relative from Gaziantep: instead of sugar syrup it's soaked in sweet milk, making it white, soft and less rich. Especially popular chilled in summer.

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Method

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1. Bring the milk to a boil with the sugar and vanilla sugar until the sugar dissolves, then set aside to cool to lukewarm.
2. Grease a baking dish about 25×35 cm and preheat the oven to 180 °C.
3. Layer 8-10 pastry sheets in the dish, brushing each sheet with melted butter.
4. Scatter most of the hazelnuts, then cover with another 8-10 buttered sheets.
5. Using a sharp knife, cut into diamonds or squares all the way to the bottom of the dish, and drizzle the remaining butter over the top.
6. Bake in the middle of the oven for 35-40 minutes until golden and crisp. ⏱ Timer: 35 min
7. Slowly and evenly ladle the lukewarm milk syrup over the hot pastry, and let it rest at room temperature for at least 2 hours to absorb. ⏱ Timer: 2 h
8. Serve cold, sprinkled with ground pistachios.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Pour lukewarm syrup over the hot pastry so it doesn't go soggy.
• Keeps 2-3 days in the fridge, and the flavors meld even more the next day.
• Walnuts or pistachios also work instead of hazelnuts.

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