VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Sütlü Nuriye
A Turkish baklava cousin: crisp layers of filo filled with ground hazelnuts, baked golden and then drenched in a hot milk syrup that turns the pastry pale, soft and creamy. Made in a small tin for one, and best left a couple of hours so the syrup soaks right through.
Instructions
- Heat the oven to 180C (fan 160C). Melt 15 g of butter in a small pan over low heat and brush a small square baking tin, about 12 cm, with a thin film of it, keeping the rest warm for the layers.
- Pulse 40 g of hazelnuts in a grinder, or crush them under the flat of a knife, to a coarse rubble, not a paste, you want some crunch left in the filling.
- Trim 5 filo sheets to the size of the tin. Lay 3 sheets in one at a time, brushing each with melted butter and letting them ruffle slightly rather than pulling them flat. Scatter the hazelnuts evenly over the surface, then lay on the remaining 2 sheets, buttering between them.
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1106kcal
22gprotein
143gcarbs
52gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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