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 Layer 10 fillo sheets in the tray, brushing each with melted ghee. After the 12<sup>th</sup> sheet, you start with the coloured layers. They need to be considerably thick, around 4 mm. Then layer 8 fillo sheets on top. Finish with 4 //very generously brushed// sheets. Layer 10 fillo sheets in the tray, brushing each with melted ghee. After the 12<sup>th</sup> sheet, you start with the coloured layers. They need to be considerably thick, around 4 mm. Then layer 8 fillo sheets on top. Finish with 4 //very generously brushed// sheets.
  
-   * Green layer: Plain pistachio is perfect, but it needs to be very finely chooped so that it doesn't crumble too much when cut and retains a nice colour in the finished sweet.+   * Green layer: Plain pistachio is perfect, but it needs to be very finely chooped or even mixed with paste so that it doesn't crumble too much when cut. The colour is going to turn olive in the oven, so you could add a tiny pinch of baking soda, a little bit of fat to isolate it and add some colour, too. 
 +   * White layer: I used plain skinned almonds, and that worked fine. Again, add some fat and make it quite thick so that it's easily visible and doesn't disintegrate. **But** drawing from the //midye baklava//, I think a layer of milk and semolina (see below), spiced with cardamom, would be perfect. 
 +   * Red layer: I chopped together pecans, saffron, goji berries and sandalwood, and it turned out quite nice. Goji actually already are quite a good pairing. In winter, I can get the actually red //Gublernüsse// for this!
  
-   * Green layer: 120 gr pistachio +Once assembled, cut ⅔ throw, then 1 hour at 180° in the oven, then drown in syrup while hot. The syrup: 
-   * 120 gr almonds +   * 100 gr sugar 
-   * +   * 100 gr light honey 
 +   * 100 gr water 
 + 
 +Reduce a fair bit. After drowning, wait for 4 hours. Lift out of the tray, then finish cutting. 
 + 
 +===Midye Baklava=== 
 + 
 +Instead of layering the fillo, you play Miyake with a single sheet and place some filling inside before forming a tortello. Place tortellos in a baking dish, drizzle ghee over it, bake at 170° C for 45'. Again, drown in syrup. 
 + 
 +The joy is the filling, however!  
 +   * 250 ml buffalo milk (which I could get [[https://www.bueffelhof.ch/produkt/bueffelmilch-frisch/|here]] 
 +   * 25 gr semolina 
 +   * 10 gr sugar 
 +   * Cardamom, vanilla, tonka... 
 + 
 +Heat milk to 60°, then stir in semolina. Take off the heat, cover and let finish for 5'. Mix and chill. I mixed in some pistachios and that was really quite lovely, even though my dough had already dried considerably when I was shaping them (which is why they look like that). 
 + 
 +This pairs with cardamon, coriander, rose and molasses (which I could work into the syrup). 
 + 
 +{{ ::midye.jpeg?400 |}} 
 + 
 +===Ideas=== 
 +   * One idea might be to assemble the green layer post-baking to keep it nice and bright.
Last modified: 25.03.2026:1715