Şöbiyet

Şöbiyet is made by cutting the pastry into squares, filling them with pistachio and semolina cream and folding them into triangles. It has more cream than baklava, so it is a softer, milkier bite.

Semolina cream

Milk, semolina and a little starch are cooked over a low heat until thick, then cooled and spread between the sheets. In the oven the cream firms slightly and holds the pistachio together. We use no ready-made cream or margarine.

Who loves it?

A good choice for people who find very crisp baklava heavy, for children and for lovers of milky desserts. One or two pieces with tea are enough.

Freshness and storage

Because it contains cream, it is best within 3 days at room temperature. On summer days above 28 °C keep it in a cool room. We ship it only to areas with next-day delivery.