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Roll Sobiyet

Portion: 6-8 Persons Preparation: 20 min Cooking: 30 min
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Hello Dear Friends,

The last recipe of the week is one of my favorite flavors. åÿã¶biyet. As you know, making baklava dough by hand is quite a laborious task. My favorite thing is to turn difficult recipes into practical recipes that hard-working people like me can prepare.

Sobiyet dessert In its classical presentation, it is made in the form of an amulet. There are those who prepare it only with cream and peanuts or walnuts. I prepared a semolina pudding, as I like to use mixtures that I prepared myself in homemade desserts.

practical soup recipe

Since our dessert is a dessert with syrup, I kept the amount of sugar I added to the pudding less. I added vanilla and butter to add a little more flavor.

You can prepare this dessert with peace of mind on special occasions. If you want, you can use peanuts instead of walnuts and add extra cream to the plate for serving.



(recipe is prepared for a medium rectangular pyrex)


  • 20 sheets of phyllo dough
  • 3 tablespoons of granulated sugar
  • 100 gr semolina
  • 250 g butter
  • 1 stick of vanilla or 2-3 drops of vanilla flavoring
  • 500 ml milk
  • 2 cup walnuts

For the syrup:

  • 3 cup powdered sugar
  • 3,5 water glass of water

How to Make Roll Sobiyet Recipe?

  1. Add milk, 3 tablespoons of granulated sugar, 1 stick of vanilla and semolina to the pot, mix it over medium heat and cook a thick pudding.
  2. In a separate saucepan, melt the butter (do not overheat, it just melts). After removing the pudding pot from the fire, start whipping the pudding at low speed, add 2 tablespoons of melted butter to the pudding and continue whisking.
  3. Beat until your custard begins to warm. When the pudding is warm enough to not break the dough, we can start wrapping the dessert.
  4. Lay the first layer of dough on the counter. Spread the melted butter on the kyufkan with the help of a brush. In this way, put exactly 20 layers of dough on top of each other.
  5. Cut into strips at least 4 fingers thick, depending on the width of the tray you will cook. (There will be a total of 16 squares)
  6. Then, first sprinkle the pudding and then the walnuts you have passed through the blender and make a roll. Do not wrap your rolls too tightly and place them on the tray.
  7. When all the phyllo is finished, spread the remaining butter on the phyllo rolls and bake in the preheated oven at 200 degrees until golden brown (approximately 30 minutes).
  8. When you put the desserts in the oven, put the sherbet ingredients, namely 3 glasses of sugar and 3,5 glasses of water, on the fire in a saucepan to pour over the dessert.
  9. After the sherbet comes out of the oven, pour it over hot. Serve after resting for 2 hours.
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"Roll Sobiyet2 comments for ”

  • On November 08, 2014 at 16:17 PM

    I don't understand how I cut each phyllo with a single layer and cut it with a bidet. I don't understand it, can you help me?

  • On November 08, 2014 at 00:05 PM

    Hello Miss Nilay,
    I follow your recipes constantly and I love most of them. Are we going to put the dough on top of each other by oiling it? And we will pour the syrup while the dessert is hot. (or will one be hot and one cold :))) ) thank you.


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