Golden Crispy Turkish Pastry Delight with Ice Cream 🍯✨ | Irresistibly Flaky & Sweet!

İNGREDİENTS 15 sheets of phyllo dough for baklava 150 g butter For the baklava sherbet (syrup) : 2 cups of granulated sugar 2.5 cups of water (500 ml) 3-4 drops of lemon juice For the cream; 1 cup of milk (200 ml) 2.5 tablespoons of semolina 1 pack of vanilla In and over; Powdered pistachios İnstructions First, for the syrup, combine 2 cups of granulated sugar and 2.5 cups of water in a suitable saucepan, stir, and bring to a boil. After boiling the syrup for about 5 minutes, add 1 teaspoon of lemon juice, simmer for another 15 minutes, then turn off the heat and let it cool. To make the cream filling for the şöbiyet, combine 1 cup of milk and 2.5 tablespoons of semolina in a suitable saucepan, stir, and begin cooking. Once it thickens and begins to boil, add 1 packet of vanilla and continue stirring. Our custard will thicken quickly. It will become even thicker after you take it off the heat, so remove it from the heat as soon as it reaches the desired consistency. Melt approximately 150 grams of butter in a suitable pan to spread over the ready-made baklava pastry sheets. You can remove the foam that forms on the surface of the butter during melting with a spoon. Spread the phyllo dough sheets on the counter and brush them evenly with melted butter. Place another sheet of phyllo dough on top and brush with butter in the same way. Continue layering the phyllo dough sheets in this manner. Note that after placing the last layer, we do not brush it with butter. Using a knife, slowly cut the phyllo dough into squares. At this stage, you can cut squares to the size you want your şöbiyet pastries to be. Place one teaspoon of the prepared semolina cream mixture in the center of each square we cut out. Finally, sprinkle a pinch of ground pistachios on top of each cream, if desired. Fold the dough sheets into a triangle shape from one corner to the other. After folding the phyllo dough, let's start arranging them on our baking tray. Since the layers of the şöbiyet will puff up and the dough will open up while baking, if you arrange them so that the edge of one şöbiyet is slightly under the other, as you can see, they won't open up during the initial baking process. Spread plenty of the remaining butter over the desserts we placed. Bake the baklava pastries in a preheated oven at 180 degrees Celsius for approximately 30 minutes. After this time, remove the pastries from the oven when they are nicely browned on top. After taking the pastries out of the oven, let's transfer them to a smaller, deeper tray so they absorb the syrup better. Pour the cold syrup we prepared over the desserts. They absorb the syrup very quickly. Approximately 5-10 minutes. Once the desserts have fully absorbed the syrup and rested, you can garnish them with crushed pistachios before serving Enjoy ! #TurkishDessert #BaklavaLovers #SweetTooth #DessertLovers #HomemadeDessert #CrispyDessert #Foodie #Yummy #Delicious #IceCreamLove #FoodPhotography #GoldenDessert #TastyTreats #DessertInspo #ViralFood