1 large tray
- 3 cups of water
- 1.5 cups of powdered sugar
- 1/2 pieces of lemon juice
- 7 eggs
- 2 cups of olive oil
- 3 tablespoon yogurt
- 1/2 cup milk
- 1 package baking powder
- 1 packet of vanillin
- 1 packet of baklava yufka
For the Warden:
If the sherbet is cold sweet, the sweet will be soft texture. In this type of dessert, this method is used.
How is it prepared?
Boil water and sugar in a deep tencered.
Add the boiled water to the lemon juice and boil the ragout for 5-10 minutes more to miss.
Then take it from the cold and let it cool.
Preparation of syrup:
Heat the oven to 180 degrees.
Beat egg, olive oil, milk and yogurt until you get a smooth texture with a whisk.
Add the baking soda and vanilla and beat them again until well mixed.
Find the baklava doughs with this spar and place the excess of the spat on your tray by squeezing it with your hands.
We used a big size baking tray in this recipe and for this measure 1 packet of baklava yufka came in full. When you make the recipe, you can shape the recipe according to the tray size.
After placing the baklava dough, cook in the heated oven for 30-35 minutes until it is pomegranate-like.
Spread the cold syrup from the flour and keep it at room temperature for 4-5 hours.
Slice the sweet syrup thoroughly before serving. That’s it. Have an apology. 🙂
Dilersen can be served with cream, spreadable hazelnut chocolate cream and pistachio nuts.