The Ancestor of Baklava: Dry Yufka Dessert Recipe ❤️ Very Simple to Make!

Dry Yufka Dessert Recipe

1 ¾ cups granulated sugar (345 g)
1 cup water (250 ml)
3-4 drops of lemon juice
2 cups crushed walnuts
10 dry yufka sheets
2 tablespoons butter, at room temperature
11 tablespoons sunflower oil (110 g)
Water to moisten the yufka sheets
Clotted cream (for serving)

– Mix the granulated sugar and water in a saucepan. Stir and bring the mixture to a boil. Once it starts boiling, add 3-4 drops of lemon juice, then let it simmer for 5 more minutes on medium heat. Remove from heat and let the syrup cool.
– Grease the bottom of a 35 cm diameter baking tray with sunflower oil. Lightly moisten each yufka sheet by sprinkling water with your hands or using a spray bottle.
– Arrange the yufka sheets one by one on the tray, brushing each layer with sunflower oil.
– After layering the 5th sheet, sprinkle the crushed walnuts evenly.
– Continue layering the remaining yufka sheets, greasing each one. Spread the softened butter on the topmost layer.
– Slice the layered yufka into squares.
– Bake in a preheated oven at 180°C, using top and bottom heat without a fan. Bake on the bottom shelf for 10 minutes, then transfer to the middle shelf and bake for another 30 minutes.
– Once out of the oven, pour the cooled syrup over the hot dessert. Allow the dessert to absorb the syrup completely.
– Your delicious dry yufka dessert is ready! You can serve it with clotted cream if desired. Enjoy!

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