Pastry

Şöbiyet

Hrskav izvana, kremast iznutra - şöbiyet je omiljeni turski slatkiš u kojem se tanke kore za baklavu spajaju s bogatim nadjevom od griza i...

Podijeli

Pečenje 40 minuta

Sastojci

Za agdu (sirup)
400 g šećera (2 cups)
450 g vode (1 ¾ cups)
Prskaj limunovog soka
Za nadjev
300 g mlijeka (1 ¼ cups)
60 g sitnog griza (⅓ cup)
1 tsp ekstrakta vanilije
200 g maslaca (14 tbsp)
480 g kora za baklavu (1 lb)
Mljeveni pistaciji

Priprema

1
Šećer i vodu stavite da zavriju. Kuhajte na laganoj vatri 5 minutes, zatim dodajte limunov sok i kuhajte još 15 minutes. Sirup ostavite da se potpuno ohladi.
2
U lončiću pomiješajte mlijeko i griz pa kuhajte na srednjoj vatri uz stalno miješanje dok se ne zgusne. Maknite s vatre, dodajte ekstrakt vanilije i dobro promiješajte. Prebacite u staklenu zdjelu, prekrijte prozirnom folijom i ostavite da se ohladi.
3
Otopite maslac i pustite ga da odstoji dok se mliječni talog ne slegne na dno. Koristite samo bistri maslac.
4
Razmotajte kore za baklavu i svaku premažite maslacem - ukupno 13-15 slojeva. Koristite samo bistri maslac s vrha.
5
Složene slojeve narežite na kvadrate od 8 × 8 cm (3 × 3 inch).
6
Na sredinu svakog kvadrata stavite otprilike 1 tsp nadjeva od griza i ½ tsp mljevenih pistacija. Preklopite u trokut i lagano pritisnite samo vrh, dok stranice ostaju otvorene.
7
Trokute posložite u lim tako da se malo preklapaju i da vrh svakog trokuta bude pokriven. Tako će zadržati oblik tijekom pečenja.
8
Preostalim maslacem premažite trokute.
9
Pecite u zagrijanoj pećnici na 180°C (356°F) oko 40-45 minutes dok ne porumene.
10
Ostavite da se nakratko prohlade (oko 1 minute), a zatim polako prelijte hladnim sirupom. Ostavite da se natope najmanje 4-5 hours, najbolje preko noći, za savršenu teksturu. Tako iznutra ostaju sočni, a izvana hrskavi.
11
Prije posluživanja pospite mljevenim pistacijama.

Video

Şöbiyet Tatlısı Questions

Why did my şöbiyet turn soggy instead of crisp?

The most common cause is pouring warm syrup over hot pastry. The recipe has you cool the syrup completely while the pastry bakes, so the cold syrup meets the hot triangles and is absorbed without steaming the layers limp. Also make sure you used only the clarified butter from the top of the melted butter - the milky solids at the bottom hold water and soften the phyllo.

Can I replace the fine semolina in the filling with something else?

Fine semolina is what gives the filling its firm, sliceable body after cooking with the 300 g of milk, so a swap changes the texture. Coarse semolina works but needs a little longer cooking and stirring to soften fully, and the filling will be less smooth. Starch-based thickeners set softer and tend to run out of the triangles during the 40-45 minute bake, so semolina is the safer choice.

How long do these keep, and should I refrigerate them?

Keep them at room temperature in a loosely covered container so the phyllo stays crisp - an airtight box traps the moisture from the syrup and softens the pastry. Refrigeration is the bigger problem: the clarified butter in the 13-15 layers firms up cold and the pastry turns hard and dull. If you want them warm again, a few minutes in a low oven revives the crispness.

What can I prepare ahead of baking day?

The syrup is the ideal make-ahead component, since it has to cool completely anyway and only gets better with a long rest. The semolina filling can also be cooked in advance and kept covered so it doesn't form a skin - bring it back to a spreadable consistency before filling. The buttered, filled triangles are best assembled and baked the same day, because phyllo dries out and cracks when it sits shaped and unbaked.

My triangles opened up in the oven - what went wrong?

Two steps in the recipe prevent this, and skipping either causes gaping. First, press only the tip of the folded triangle so the pastry stays puffed but sealed at the point. Second, arrange the triangles on the tray slightly overlapping so each tip is covered by the next piece, which weighs it down and holds the shape through the full bake. Overfilling past about 1 tsp of semolina cream and ½ tsp of pistachios also forces the fold open.

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