A specialty from Gaziantep, creamy nuriye is made with layers of thin yufka pastry, pistachios, and clotted cream, then soaked in syrup. It has a lighter texture than baklava.
Bring the sugar and water to a boil and simmer for 10 minutes until thickened. Add the lemon juice, remove from the heat, and let cool.
Brush each of half the yufka sheets with butter and layer them in a baking pan. Sprinkle the pistachios on top, then layer the remaining sheets, brushing each with butter.
Cut into baklava-shaped diamonds and drizzle the remaining butter over the top.
Bake in an oven preheated to 180°C / 355°F for 30–35 minutes, until the top is golden brown.
Slowly pour the cold syrup over the hot dessert and let it rest for 20 minutes.
Top each slice with 1 spoonful of clotted cream and serve.
Keeps fresh for 3 days in a covered container at room temperature. Add the clotted cream just before serving, or it will melt.
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