20% OFF Golda Shobiyet Baklava (6 x 3.1 lb)

Golda

Golda Şöbiyet Baklava, Wholesale Case (6 x 3.1 lb)

18.6 lb

$369.70 $462.13 Save $92.43

In stock

Packaging type: Case (6 x 3.1 lb)

$61.62 Pack 3.1 lb $369.70 Case 6 x 3.1 lb $61.61 / pack

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Product details

Şöbiyet is a triangle-shaped baklava filled with pistachios and a light semolina cream. Golda's is made with butter. 3.1 lb tray (about 30 pieces per Nema).

This listing is a wholesale case of 6 x 3.1 lb, suited to restaurants, cafés, markets, caterers and large households.

Key features

  • Pistachio and semolina cream filling
  • About 30 pieces per tray (per Nema)
  • 3.1 lb tray, frozen
  • Wholesale case of 6

How to enjoy

  • Serve at room temperature with Turkish tea or coffee.

Product details

Brand Golda
Category Baklava
Net weight / size 3.1 lb per unit
Case pack 6 x 3.1 lb
Packaging Medium tray in carton box
Storage Keep Frozen 0°F (-18°C)
Shelf life 24 months frozen; 15 days room temp
Ingredients Sugar, Water, Pistachios, Butter, Wheat Flour, Milk, Egg, Wheat Starch, Semolina, Salt, Lemon
Allergens Milk, Egg, Wheat, Pistachios
Product code DSG10
UPC 881428004579
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Şöbiyet (Cream & Pistachio Baklava)

Şöbiyet is baklava with a hidden layer of semolina cream under the pistachios, folded into triangles. Rich, creamy and a favorite in Gaziantep.

Makes: about 24 | Prep: 50 min | Bake: 35 min + 2 hr rest

Ingredients

For the cream

  • 1 cup milk
  • 2 tbsp semolina
  • 1 tbsp sugar
  • 1 tbsp butter

For the pastry

  • 1 lb (500 g) phyllo dough, thawed
  • 1½ cups ground pistachios
  • ¾ cup (170 g) clarified butter, melted

For the syrup

  • 2½ cups sugar
  • 2 cups water
  • 1 tsp lemon juice

Instructions

  1. Make the syrup and let it cool.
  2. Cook the milk, semolina and sugar, stirring, until thick. Stir in the butter, cover the surface with plastic wrap and let it cool.
  3. Stack 4 buttered phyllo sheets and cut into 4-inch squares.
  4. Put a small spoon of cream and a spoon of pistachios in the middle of each square, fold into a triangle and press the edges.
  5. Arrange in a buttered pan, brush with butter and bake at 350°F (180°C) for 30–35 minutes until golden.
  6. Pour the cold syrup over the hot şöbiyet and rest 2 hours before serving.

Tips

  • Keep şöbiyet in the fridge because of the cream; bring it to room temperature to serve.
  • Short on time? Our ready-made Golda şöbiyet is ready to serve once thawed.

Traditional Turkish home recipe, written by Shopping Halal.