Muhallebili Muska Dessert

Ingredients:

• 1 packet of baklava pastry sheets (45 sheets)
• 125g of butter (for layering between the sheets)

For the Syrup:

• 3 cups of sugar
• 3 cups of water

For the Muhallebi (Pudding) Filling:

• 2 cups of milk
• 1 cup of granulated sugar
• 1 tablespoon of wheat starch
• 1 tablespoon of rice flour
• 1 tablespoon of all-purpose flour
• 1 tablespoon of butter or margarine
• Zest of 1 lemon

Instructions:

For the Syrup:

1. In a saucepan, combine the sugar and water. Bring to a boil and let it simmer for 10 minutes. Remove from heat and let it cool.

For the Muhallebi (Pudding) Filling:

1. In a separate saucepan, mix the wheat starch, rice flour, all-purpose flour, and milk. Stir well to combine.
2. Place the saucepan over medium heat and stir constantly until the pudding thickens and starts to boil. Once it thickens, remove from heat.
3. Add the butter and lemon zest to the pudding and stir until the butter melts. Let the pudding cool.

Assembling the Dessert:

1. Melt the butter for layering the pastry sheets. Lay the pastry sheets on a flat surface and brush melted butter between 5 sheets, stacking them on top of each other.
2. Cut the stacked sheets into strips of about 4 fingers width. Place a spoonful of the cooled pudding on the edges of the strips, then fold and roll them to create a muska (triangle) shape. Continue this process until all pastry sheets and filling are used.
3. Arrange the muska desserts in a baking dish and brush the tops with the remaining melted butter. Bake in a preheated oven at 180°C until they turn golden brown.
4. Once the muska desserts are cooled down a bit, pour the cooled syrup over them.
5. Optionally, garnish with powdered pistachios and serve.

Enjoy your delicious Muhallebili Muska Dessert!

Thanks to aysununmutfaklezzetleri for the recipe.