Gaziantep Şobiyet

Ingredients

• 12 sheets of baklava filo dough
• 150 grams butter (melted)Instead: olive oil
• 1 cup ground Antep pistachios
• 200 grams thick clotted cream (kaymak)
• 2 cups granulated sugar
• 1.5 cups water
• A few drops of lemon juice

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Boil sugar and water in a pot, add lemon juice, and let the syrup cool down completely.

2. 2

   Melt the butter, skim the foam, and discard the milky residue at the bottom.

3. 3

   Stack 3 sheets of filo dough, brushing melted butter between each layer.

4. 4

   Cut the layered dough into squares, place a piece of clotted cream and pistachios in the center.

5. 5

   Fold into triangles, arrange on a baking tray, and drizzle remaining melted butter over them.

6. 6

   Bake in a preheated oven at 170°C (340°F) for about 35-40 minutes until golden brown.

7. 7

   Pour the cold syrup over the hot şobiyet straight from the oven, let it rest, and serve.

Note. Ensuring the syrup is cold and the pastry is warm prevents the dough from becoming soggy.