Nuriye, a dessert from Ottoman palace cuisine, is made by thickening a milk filling with semolina, wrapping it in yufka, frying it, and dipping it in cold syrup. The creamy filling contrasts with the crisp outer pastry.
Bring the milk to a boil and gradually add the semolina, stirring constantly. Once the filling thickens and begins to boil, add half of a 200 ml measure of the sugar and cook for 8 more minutes.
Spread the cooked filling on a wide tray and let it cool completely to room temperature.
Boil the remaining sugar with the water and add the lemon juice. Boil for 10 minutes, then remove from the heat and let cool.
Brush each sheet of yufka with melted butter and place one spoonful of cooled filling near the edge. Roll tightly and fold the ends inward.
Fry the rolls in hot oil until golden on all sides. While hot, dip them in the cold syrup for a few seconds, then transfer to a serving plate.
Important: Cool the filling completely before wrapping it in yufka, or the pastry will become damp and tear. Dip hot pastries in cold syrup, or cold pastries in hot syrup. Allergens: Contains wheat (yufka and semolina) and milk.
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