Name: Turkish ‘Carrot Slice’ Baklava (Havuç Dilimi Baklava)
Yield: Makes one 25 cm diameter baklava, about 16 servings
Cuisine: Turkish
Ingredients: 240 ml whole milk; 120 ml single or double cream; 1 batch Turkish Baklava Dough; 450 g unsalted butter, clarified (see Note); 2 teaspoons lemon juice, strained before measuring; 300 g caster sugar; 360 ml water; 3 tablespoons fine semolina; Kaymak (Turkish clotted cream); see Note, optional; 450 g very green pistachio nuts, finely ground, plus more for serving, optional

Preparation info

Makes one 25 cm diameter baklava, about
16
servings

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

This traditional Turkish baklava derives its name from the shape of its cut wedges - it’s baked in a round tin and filled with a generous amount of chopped pistachios and a creamy, unsweetened mixture of milk and cream thickened with fine semolina. All the sweetening arrives when hot sugar syrup is poured over the freshly baked pastry.