Walnut-filled Şöbiyet
5 tablespoons of semolina
Ingredients for the syrup
Rice and walnuts
For the syrup: Add water and sugar to a saucepan and stir over medium heat until the sugar dissolves, then bring to a boil. Once boiling, remove from heat. Add 1-2 drops of lemon juice, stir, and let cool.
For the cream: Add semolina and milk to a saucepan and cook, stirring constantly, until it thickens.
To assemble: Melt the clarified butter in a saucepan. Generously grease between each layer of phyllo dough and stack them on top of each other. NOTE: There will be a total of 10 layers of phyllo dough.
Cut your phyllo dough into 12 equal squares. Place walnuts and about 1 teaspoon of the semolina mixture in the center of each square, then fold them into a triangle shape. After preparing all the phyllo dough in this way, arrange them in a baking dish so that the back of each one touches the back of the next. This will prevent the edges of the şöbiyet from opening. Brush them with a little butter and bake in a preheated oven at 180 degrees Celsius for 25 minutes. After removing the şöbiyet from the oven, let them rest for 5 minutes, then pour the cold syrup over them, sprinkle with pistachios, and serve.
