Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 1 cup of water
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 cup of cornstarch
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1/4 cup of chopped pistachios (optional)
Special Equipment Needed:
- 9-inch pie dish
- Pastry brush
- Medium saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the pie dish with butter.
3. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
4. Take one sheet of phyllo dough and brush it with melted butter. Place it in the pie dish, letting the edges hang over the sides. Repeat with 5 more sheets of phyllo dough, brushing each layer with butter.
5. In a medium saucepan, combine the sugar and water. Bring to a boil and let it simmer for 5 minutes.
6. In a separate bowl, whisk together the milk, heavy cream, cornstarch, vanilla extract, and salt.
7. Slowly pour the milk mixture into the sugar syrup, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8. Remove from heat and pour the mixture into the pie dish.
9. Fold the overhanging phyllo dough over the filling, brushing each layer with butter.
10. Brush the top layer of phyllo dough with butter and sprinkle with chopped pistachios (optional).
11. Bake for 30-35 minutes, or until the top is golden brown.
12. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 15g
Cholesterol: 70mg
Sodium: 200mg
Total carbohydrates: 55g
Dietary fiber: 1g
Total sugars: 34g
Protein: 4g
Substitutions for ingredients:
- Instead of pistachios, you can use chopped almonds or walnuts.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- You can add a layer of sliced bananas or strawberries on top of the filling before folding the phyllo dough over it.
- Instead of using pistachios, you can sprinkle the top with cinnamon and sugar.
Tips and Tricks:
- Make sure to brush each layer of phyllo dough with butter to prevent it from drying out and becoming brittle.
- If the filling is too thick, you can add more milk to thin it out.
- Let the pie cool completely before cutting into it to prevent the filling from spilling out.
Storage Instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream and a sprinkle of cinnamon on top.
Garnishes:
- Chopped pistachios or other nuts
- Whipped cream
- Cinnamon
Pairings:
- Turkish tea or coffee
Suggested Side Dishes:
- Fresh fruit salad
- Baklava
- Turkish delight
Troubleshooting Advice:
- If the phyllo dough tears, don't worry! Just patch it up with another piece of phyllo dough and brush it with butter to seal it.
Food Safety Advice:
- Make sure to cook the filling until it comes to a boil to ensure that the cornstarch is fully cooked and the filling is thickened.
Food History:
- Sütlü Nuriye is a traditional Turkish dessert made with phyllo dough and a milk-based filling. It is named after Nuriye, a woman who lived in the city of Gaziantep in Turkey and was known for her delicious desserts.
Flavor Profiles:
- Sweet, creamy, and buttery with a hint of vanilla and pistachio.
Serving Suggestions:
- Serve the pie warm or at room temperature with a cup of Turkish tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish