We are here with delicious milky nuriye recipe, one of the milky Turkish desserts. How to make Turkish milky nuriye recipe?
Nuriye with milky meets with hazelnut nuts, which are kept from hard wheat legumes, after opening thinly. Hot milk sherbet is served to the listened dessert. The taste of baklava is lightened, the crispyness and thinness of the dough are felt on the palate. Its name is “Milky Nuriye”.
Ingredients for Turkish milky nuriye recipe
- 1 egg
- 3/4 cup milk
- 1 cup sunflower oil
- 1 tablespoon of grape vinegar
- 1/5 teaspoon salt
- 3.5 cups of flour
To open the dough:
- 1/2 cup wheat starch
For the inside:
- 2 cups fishnet nuts
- 3 tablespoons of powdered pistachios (gray peanuts)
For the syrup:
- 2 cups of milk
- 2 cups of water
- 4 cups of granulated sugar
For over and pastry breaks:
- 200 grams of butter
The Tip of Turkish Milky Nuriye Recipe
Make sure that the dessert coming out of the oven is rested (the first heat has been removed) and the milk syrup is hot. Do not sprinkle starch on the top layer of dough sheets that you have divided into groups, be sure to roll out the doughs with the help of a rolling pin as thinly as possible. Carefully strain the melted butter and prepare milk-free butter, also known as butter. Otherwise, milk foams called casein will cause burns on the dessert during cooking.
How to Make Turkish Milky Nuriye Recipe?
1-Transfer the sifted flour into a deep mixing bowl. Open the middle of the flour with your fingertips like a pool. Add eggs, milk, sunflower oil, vinegar and salt.
2-Prepare a piece of hard dough from the earlobe by mixing all the ingredients slowly and feeding it into flour. Cover the dough with a damp cloth and let it rest in the fridge for 30 minutes.
3-Divide the rest of the dough into forty parts and roll it on a marble counter. Open each dough in the size of a plate on the workbench where you sprinkle starch.
4-After sprinkling the dough you spread by sprinkling starch between them, in two separate groups (two groups of 20), continue to spread thinly with a rolling pin.
5-To lubricate the layers of dough, melt the butter in a small saucepan over low heat. Set aside the milk foam, called casein, to avoid taking it carefully.
6-Open the twenty thin sheets of thin dough on top of the oven tray, greased with butter, by melting butter with a brush.
7-Sprinkle the entire filet hazelnut on the basement with no gaps in between.
8-Spread the other twenty pieces, which have been opened thinly, by melting butter with a brush, on top of the filet hazelnut spread on the middle layer.
9-Cut the milky nuriye dessert, consisting of forty layers of thin, hand-made baklava dough, into square slices without damaging the dough. Roll over the remaining melted butter.
10-Bake in a preheated 180 degree oven for 30-35 minutes until the pastries are golden brown.
11-When the first temperature of the fried dessert like pomegranate you take out of the oven comes out and starts to cool, proceed to the preparation of the sherbet.
12-For the sherbet of the dessert; Melt the powdered sugar you have bought in a deep pot by mixing it with the addition of water. Take to the stove and boil on low heat. Gradually add the milk to the boiling mixture and remove it from the stove.
13-Pour the hot sherbet to the cooling dessert little by little and let it drink the sherbet. After you decorate the slices you take on the service plate with powdered pistachios, share them with your loved ones.
Service Proposal of Milky Nuriye Recipe
You can use thinly ground walnuts for making the dessert that you prepare with filet hazelnuts, and do not include the Antep pistachio that is drawn in its decoration. It is up to your preference.