Semolina Carrot Sliced Baklava
This holiday, I have a very practical, very delicious, and so elegant recipe for you. When this idea came to my mind, I had no idea that semolina baklava with Pistachio could be so delicious ☺️ It got full marks from everyone I served it and I decided to cook it again for us this holiday 😍
With the Hepsiburada program, Hepsiburada and Turkish Patent Institute support the products of SMEs, women entrepreneurs and cooperatives that produce geographical indications in their region and not locally, by moving them to e-commerce.
I ordered many products under the sponsorship of Hepsiburada both to announce this project and to support local producers. All of these were prepared by local producers in the region. All of them were delicious. I will also share my local product list in my story.
Love…
Ingredients for Semolina Carrot Sliced Baklava Recipe
- 1 pack of phyllo dough
- 1,5 cup of melted butter
- 3 tablespoons of oil
For the syrup:
- 3 cup powdered sugar
- 3 water glass of water
- 3-4 drops of lemon juice
For the semolina mix:
- 1 teaspoon of semolina
- 2 water glass milk
- 2 heaping tablespoons of peanut butter
How to Make Semolina Carrot Sliced Baklava Recipe?
- Boil water and granulated sugar for sherbet, add lemon juice when it starts to thicken. Boil one more time and take it off the stove and let it cool.
- Cook by mixing the semolina and milk. When it starts to thicken, take it off the heat and add the Pistachio Paste and mix it.
- Melt the butter. Grease the tray. Lay 22 layers of pastry on the tray, lubricating each layer. Spread the pistachio semolina.
- Lubricate the remaining 22 layers on top and cut a ring in the middle and slice into carrot slices.
- Bake in the oven preheated to 180 degrees until golden brown.
- Pour the cold syrup over the dessert as it comes out of the oven. Let the dessert that draws the syrup rest a little and serve.
