Antep baklava
Thin yufka, pistachio and clarified butter. Cold syrup meets a hot tray.
Involved · 75 min
A light and delicious custard filling hidden inside a thin crepe.

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Calories are an editor’s estimate per serving, not a lab measurement.
Whisk the crepe ingredients until smooth and cook in small circles in a pan.
Cook the custard ingredients in a pot, stirring constantly until thickened.
Remove the custard from the heat and let it cool.
Place a spoonful of custard in the center of the cooled crepes.
Bring the edges of the crepes together to form a parcel shape.
Serve sprinkled with shredded coconut.
Note. To prevent sticking, lightly grease your pan and wipe it with a paper towel.
It can be stored in an airtight container in the refrigerator for 2 days.
You can also add whipped cream or fruit pieces if you wish.
Thin yufka, pistachio and clarified butter. Cold syrup meets a hot tray.
Involved · 75 min
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