Sobiyet with Pistachio

Having a feast of taste with semolina cream and plenty of pistachios, Pistachio Şöbiyet is prepared with 13 layers of thin baklava dough. The crunch on the outer layer allows you to taste the delicious taste at the first bite. Due to the number of phyllo dough, the cooking time is shorter than for classical baklava. Usabakelava’s Şöbiyet, shaped by the hands of skilled craftsmen, is cooked in an oven at 170 degrees and offered to dessert lovers.

Allergens: Pistachio Şöbiyet contains gluten and peanuts. It may contain small amounts of walnuts and hazelnuts.

Ingredients: Pistachio Şöbiyet contains wheat flour, clarified butter, pistachio kernels, beet sugar, water, wheat starch, egg, salt. Does not contain glucose syrup.

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BAKLAVA

A dessert developed in Anatolia, adopted by many cultures and regions. It has found its place among the five most delicious desserts in the world. To prepare it, there are several laborious stages. An original baklava is created by hand. It is made with 40 layers of dough that are spread out very thinly. In between, special pistachios and walnuts, grown in Anatolia, are sprinkled between the dough layers. It is then baked with a purified butter, one developed specifically for baking baklava on farms in Anatolia. In the last stage, it is sweetened with a light syrup, considering the heat balance while baking, and finally, is ready to serve.