Recipe: Turkish Curtain Baklava (Perde Tatlısı)

When Baklava Meets Bread Pudding

Perde Tatlısı, also known as “curtain dessert,” is what happens when baklava meets bread pudding. It’s crisp and golden on top, tender and syrup-soaked underneath and unbelievably low-maintenance for something this satisfying. No meticulous layering required. I was inspired by a recipe from @sufra_archive and made it my own! Use your favorite nut, I love pistachio and walnut but almonds or pine nuts could also be used.

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Ingredients

For the Syrup:

• 150g (3/4 cup) granulated sugar

• 180g (3/4 cup) water

• 250 g (3/4 cup) mild honey

• 1 vanilla bean, split

• 15g (1 tablespoon) lemon juice

• 15g (1 tablespoon) orange blossom water

For the Baklava:

• Yufka (or filo) sheets (350-400g)

• 150g butter (or ghee) melted

• 100g (about ½ cup) semolina

• 100g (about ½ cup) ground pistachios

• 100g (about ½ cup) ground walnuts

• ½ teaspoon cardamom

• A pinch salt

For the Batter:

• 2 eggs

• 150g (3/4 cup) granulated sugar

• 240g (1 cup) whole milk

• 14g (1 tablespoon) olive oil

• 2 teaspoons baking powder

To Garnish:

• 50g ground pistachios

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Instructions

1. Defrost the dough: If using frozen yufka (filo) sheets, let them defrost overnight in the refrigerator.

2. Make the syrup: In a saucepan over medium heat, combine the sugar, honey, vanilla bean and water. Bring to a boil, then simmer for about 5 minutes, stirring occasionally, until slightly thickened. Stir in the lemon juice and orange flower water. Set aside to cool. Remove the vanilla bean pod once cooled.

3. Preheat the oven: Set your oven to 350°F (180°C).

4. Melt the butter: Gently melt the butter or ghee over low heat and set aside.

5. Prepare the filling: In a medium bowl, mix the semolina, pistachios, walnuts, sugar, cardamom and a pinch of salt until fully combined.

6. Assemble the layers:

   • Work with one yufka (filo) sheet at a time, keeping the rest covered with a damp towel.

   • Brush the sheet generously with melted butter.

   • Lightly sprinkle with semolina/pistachio/walnut mixture.

   • Pinch two opposite corners and gently gather the dough into loose folds, like a curtain. Carefully transfer to a baking tray.

   • Repeat with remaining sheets until the tray is filled.

7. Bake to set: Bake the assembled layers for 12 minutes to help them hold their shape.

8. Mix the batter: While the base bakes, whisk together all the batter ingredients until smooth.

9. Add the batter: Remove the tray from the oven and pour the batter evenly over the top, allowing it to seep into the folds.

10. Final bake: Return the tray to the oven and bake for 30–40 minutes or until golden brown and set.

11. Add the syrup: As soon as the dessert comes out of the oven, pour the cooled syrup evenly over the hot surface.

12. Finish and rest: Garnish with ground pistachios. Let the dessert chill for at least 4 hours or overnight, for the best texture and flavor absorption.