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Cream Filled Baklava (Sobiyet)

Total Time: 1 HR 30 MIN Makes: 12 triangles
Prep Time: 20 MIN Cook Time: 1 HR 5 MIN Additional Time: 5 MIN
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Description

Similar to baklava, Şöbiyet is a delicious phyllo treat that is especially popular for Eid, the three-day celebration after Ramadan. These crispy phyllo triangles are stuffed with creamy mascarpone, topped with crushed pistachios and drizzled with rose water syrup. Recipe & photo by food photographer Esra Mese (@charmerkitchen).


Ingredients
  • 18 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1 cup sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 ½ cups water
  • 1 stick unsalted butter
  • ¼ cup vegetable oil
  • 12 ounces mascarpone
  • 6 ounces pistachios, chopped

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F. 

In a medium saucepan, combine sugar, lemon juice and water. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat to low and boil an additional 20-25 minutes without stirring. Remove from heat and let syrup cool while preparing baklava.

In a medium pan over medium heat, melt the butter and mix with vegetable oil. Set aside.

Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Place two sheets of phyllo on a work surface and lightly brush the surface with the mix of melted butter and oil. Lay another two sheets on top and brush. Layer and repeat with 14 more sheets. Do not brush the top of the last sheet. Cut the sheets into 12 squares measuring 3” x 3” and discard the remaining dough scraps.

Place 1 tablespoon of mascarpone at the corner of the squares and sprinkle 1 teaspoon of pistachios on top, then fold and close it to form a triangle. Butter the bottom of a 13” x 9” non-stick baking pan. Place triangles on baking pan by stacking the corner of each triangle under other triangles so they won’t open while baking. Brush the tops of each triangle with more butter.

Bake the triangles for 40 minutes. Remove from the oven and let cool slightly for 5 minutes. Drizzle room-temperature syrup over the triangles. Garnish with more pistachios.


Nutrition

Serving Size: 1 triangle. Amount per serving: Calories 225Total Fat – 18g, Saturated Fat – 6g, Trans Fat – 0g, Cholesterol – 81mg, Sodium – 74mg, Dietary Fiber – 1.5g, Total Carbohydrate – 17gSugars – 12g, Protein – 3g, Vitamin C – 0%, Calcium 1.5%, Iron 0.05%