Cevizli Kesme

The most common reason is pouring warm syrup over the bake. The syrup is boiled and then cooled completely for a reason: it should meet the hot squares cold, so the semolina absorbs it slowly instead of sealing up. Also give the dough a few minutes after mixing so the semolina can drink up the butter and milk - if it still feels sandy rather than moldable, it will bake dry.

Coarse semolina works but gives a grainier, more open crumb and drinks more syrup, so expect a wetter, chewier square. Flour is not a good substitute here: with only 90 ml milk and 200 g melted butter, the dough is built around semolina's absorbency and would turn into a stiff shortbread. If coarse is all you have, let the dough rest a little longer before pressing it into the pan.

Keep it at room temperature in a covered tin or under foil, not in the fridge - cold makes the butter firm and dulls the syrup. Syrup-soaked semolina bakes hold well for several days and many people find the flavor better on day two, once the syrup has settled evenly through the layers. Don't cover it while still warm, or condensation will soften the golden top.

Yes - the syrup is the ideal make-ahead step, since it has to cool completely anyway and can be boiled hours earlier or the day before. You can also chop the walnuts, both the 160-180 g for the filling and the topping, ahead of time. The dough itself is best mixed and pressed right before baking, as the melted butter firms up on standing and makes it hard to press evenly.

The top layer. Never lay the second half of the dough on as one sheet - it drags the walnut filling around and tears. Instead place small portions evenly across the surface and press them together with lightly oiled hands, which also keeps the dough from sticking to you. Weighing the dough so both halves are truly equal makes this much easier, and score the squares before baking, not after.