This traditional Turkish dessert is made with lightly toasted thin pastry sheets, a cinnamon-scented sweetened milk mixture, and walnuts. Served chilled, it is milkier and lighter than desserts made with shredded phyllo pastry.
Lightly brush the pastry sheets with melted butter and arrange them on a baking sheet. Bake in a preheated oven until lightly golden.
Warm the milk, sugar, and cinnamon in a saucepan without letting the mixture boil, until the sugar dissolves.
Arrange the toasted pastry sheets in a serving dish. Slowly pour the warm sweetened milk over them, distributing it evenly so all the sheets are moistened.
Cover the dish and refrigerate for at least two hours. Sprinkle chopped walnuts over the dessert just before serving.
Important: Turn the pastry sheets often as you toast them so they do not brown unevenly or burn. Allergens: contains wheat (gluten), milk and dairy products, and walnuts (tree nuts). Store covered in the refrigerator for up to three days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
