Cream Filling

Traditionally, layered triangles of dough are filled with slabs of geymer, which is a kind of thick cream. In his nineteenth-century recipe for kaymak baklawassi, Turabi Efendi provides instructions on how to use clotted cream as a filling: the solid cream is divided into pieces, and then each piece is coated with egg-white. The purpose of doing this, he explains, ‘is to prevent it from melting while the paste is baking’. Alternatively, the f