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Milk Turkish Baklava Recipe: Secrets of Traditional Taste

Turkish baklava, one of the rare and famous flavors of Turkish cuisine, also has a very ancient history. It is estimated that it originated in the Sultan's kitchen of the Topkapı Palace in Istanbul during the former Ottoman Empire. The dessert is made from layers of pastry filled with nuts and drizzled with honey. Over time, different varieties of baklava began to be prepared in different regions. They use working and folding methods according to each recipe.

It should also be noted that the first baklava recipe, which is different from modern baklava, was prepared in the 10th century and is included in a Chinese cookbook.

The concept of honey-soaked puff pastry and nuts spread to the Middle East under the influence of the Byzantine Empire and later became an important part of the culinary heritage of the former Ottoman Empire.

Various baklava recipes are prepared in many countries of the world. One of the most well-known of them is the Baku baklava recipe, which will be shared in our future articles.  

 

Turkish baklava is made in different types and styles, each with its own unique characteristics and flavors. Turkish baklava with pistachio, carrot slice baklava, walnut baklava, Sariyer Baklava, Turkish baklava with milk also called Milky Nuriye, walnut-pistachio wrap, etc. There are types like

 

Milk Baklava Ingredients

Baklava with milk, also known as Sütlü Nuriye(Milky Nuriye), is considered one of the delicious variants of traditional baklava, which includes dairy products in its preparation. It contains butter, ground walnuts or pistachios, sugar and ready-made layers of dough.  

Milk Baklava Recipe

The recipe is as follows:

 

Composition:

 

For Baklava:

 

1 package of filo pastry

1 cup unsalted butter, melted

2 cups finely ground walnuts or pistachios

1 tablespoon of ground cinnamon

For the syrup:

 

2 cups granulated sugar

1 1/2 cups of water

1 tablespoon of lemon juice

1 teaspoon rose or orange blossom water (optional)

For the milk mixture:

 

4 cups of milk

1 cup heavy cream

1/2 cup sugar

2 tablespoons of semolina or corn starch

1 teaspoon of vanilla extract

Instructions:

 

Preheat oven to 350°F (175°C).

 

Start by making the syrup. Combine sugar, water and lemon juice in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes until it thickens a bit. Remove from heat and add rose or orange blossom water, if using. Set the syrup aside to cool.

 

For the milk mixture, combine the milk, cream, sugar and semolina or cornstarch in a separate saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and add vanilla extract. Allow the milk mixture to cool.

 

Combine ground nuts with cinnamon in a bowl and set aside.

 

Grease the baking pan with melted butter. Put a layer of dough in a bowl and grease it with melted butter. Continue layering layers of phyllo dough, brushing each layer with butter.

 

After you have folded about half of the phyllo layers, spread the walnut mixture evenly over the layers.

 

Add the remaining filo pastry sheets on top of the hazelnut mixture, brushing each layer again with butter.

Cut the baklava with a sharp knife or cut it into squares.

 

Bake the baklava in the preheated oven for about 30-40 minutes or until golden brown.

 

Once the baklava is cooked, remove from the oven and pour the cooled milk mixture over the hot baklava. Allow the baklava to cool and absorb the milk mixture for at least 1-2 hours.

 

After the baklava has absorbed the milk mixture, pour the cooled syrup over it, so that it covers the entire surface. Leave the baklava for a few hours or overnight to allow the flavors to combine and the syrup to fully absorb.

 

Serve your delicious baklava with milk and enjoy!

 

This recipe may take some time and effort, but the result is a delicious, creamy and sweet dessert that is well worth it. Adjust the amount of sweetness or nuts according to your preferences.

 

The Role of Milk: A Complementary Flavor in Turkish Baklava

 

The use of milk in the preparation of milk baklava not only gives a unique and distinct taste, but also contributes to its creamy and rich texture.

The milk-based component in Sütlü Nuriye is an important element in the recipe. Usually made with a combination of milk, heavy cream, and sometimes a thickening agent such as semolina or cornstarch, the phyllo is heated and thickened to create a creamy base that is poured over the baked layers of dough and nuts. It is this step that distinguishes Milky Nuriye from traditional baklava.

After the baklava is cooked, the milk mixture is poured over the hot layers and filtered into the dough. As the baklava cools, it absorbs this creamy milk mixture, enhancing its flavor and giving it the juicy, moist texture that sets it apart from other types of baklava.

The combination of sweet, nutty layers of phyllo dough with a creamy milky component creates a unique and indulgent dessert loved for its rich and satisfying taste. The milk not only moisturizes, but also balances the sweetness of the syrup, resulting in a combination of delicious flavors and textures that make Milky Nuriye a standout dessert in Turkish cuisine.

Now let's talk about the role of milk in the preparation of milk baklava:

Texture: Milk contributes to the richness and creaminess of the dessert. The milk mixture, often combined with heavy cream and thickeners, creates a luscious, velvety texture that is absorbed by the layers of phyllo dough and nuts. This infusion of the milk mixture results in a moist and tender baklava that sets it apart from other varieties that do not include this creamy element.

 

Moistness: When the milk mixture is poured over the layers of baked phyllo dough and nuts, it helps keep the dessert moist. This moisture absorption helps prevent the baklava from drying out too much, providing a juicier and more enjoyable eating experience.

 

Uniqueness: The presence of milk in Südlu Nuria distinguishes it from traditional baklava. This creamy addition is what sets this particular variation apart, providing a distinct taste and texture that many love.

 

Fantastic Presentation: How to Eat Turkish Baklava with Milk

 

Because milk is used in the preparation of milk baklava, it is not eaten by adding more milk to it while serving.

 

However, if you want to serve or taste baklava with milk, here are some options:

 

Accompaniment with milk: Although the baklava itself contains milk, you can serve it with a small glass of cold milk if desired. The contrast between creamy, nutty baklava and a cool glass of milk can provide a pleasant combination for some people.

 

Turkish-style serving: In Turkey, it is common to serve baklava as part of a sweet dish with Turkish tea or coffee. However, if you prefer milk, you can enjoy it with a warm glass of Turkish saleb (a traditional hot milk-based drink made from orange tubers) for a comforting and delicious pairing.

 

 

Remember that the flavor of baklava, especially milk baklava, is largely a matter of personal preference. Although it is not typical to consume it directly with added milk due to its already milk-rich nature, there is always room for creativity in exploring different ways to enjoy this delicious Turkish delicacy.

 

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