Cream Filled Pistachio Baklava - Sobiyet
Today, I’m sharing a recipe for Sobiyet, an easy and delightful Turkish cream-filled baklava with pistachios. As it's the first recipe in my agenda, I'm really excited. Sobiyet is incredibly tasty, simple, and won’t stress you out. With a 20-minute preparation time and a baking time of 20-25 minutes, it will brighten up your day. Let’s dive into the recipe!
Prep Time20 minutes mins
Active Time25 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: Mediterranean
Keyword: baklava, quick, recipe, sobiyet
Yield: 6 people
Calories: 748kcal
Author: Yeliz
Prepare the Phyllo Dough
- 10 sheets Phyllo Dough
- 8 oz Butter
Prepare the Syrup
- 1 cup Water
- 1 cup Granulated Sugar
- 1/4 piece Lemon for a few drops lemon juice
Prepare the Cream Filling
- 2 cups milk
- 5 tbsp semolina
Extra Filling and Topping
- 1 cup powdered pistachios
Prepare the Syrup:
Add 1 cup of sugar and 1 cup of water to a saucepan. Place the saucepan directly on the stove and stir until the sugar dissolves. Bring to a boil over high heat, then reduce to low heat and let it simmer for 10-12 minutes.
Once done, squeeze a few drops of lemon juice (¼ lemon) into the syrup. The lemon juice will prevent the syrup from crystallizing later. Stir lightly and transfer to a separate container to cool. I prefer transferring it to speed up the cooling process and prevent the syrup from thickening too much.
Prepare the Cream Filling:
In a saucepan, combine 5 tablespoons of semolina with 2 cups of milk. Stir lightly and cook over medium heat. Stirring occasionally, until it thickens into a pudding-like consistency (about 5 minutes).
Remove from heat and let it cool. You can transfer it to another container if you like, to prevent it from thickening too much or forming a skin. To avoid condensation, cover it loosely.
Prepare the Phyllo Dough:
Melt 8 oz of butter and brush it between layers of phyllo dough.
Phyllo dough dries out and breaks quickly, so work quickly and cover any remaining sheets with a slightly damp cloth.
Brush each sheet of phyllo with melted butter and layer them, creating a total of 10 layers.
Assemble the Sobiyet:
Cut the layered phyllo dough into squares, approximately 3 pieces along the short side and 4 pieces along the long side, making 12 large pieces. If you prefer smaller pieces, cut all rectangle sheets in half to make 24 smaller Sobiyet pieces. Place ½ tablespoon of ground pistachios and 1 teaspoon of cream filling in the center of each phyllo square.
Fold each square into a triangle shape, ensuring the filling is sealed inside. Place the folded pieces on a greased baking tray, overlapping them slightly to prevent them from opening up.