Baklava with Cream Filling ( Muhallebili Baklava)
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24 servings
1 lb Filo pastry sheets
3/4 lb Sweet butter; melted
MMMMM--------------------------FILLING-------------------------------
3 c Milk
1/3 c Sugar
1/4 ts Salt
1/2 c Fine grain semolina
MMMMM---------------------------SYRUP--------------------------------
2 2/3 c Sugar
2 c Water
2 tb Lemon juice
Preheat oven to 350 F after the filling has been prepared. Divide the
pastry into 2-equal parts. Lay 1 sheet on a well-buttered 11 x 16
inch baking pan. Brush surface generously with melted butter. Lay
second sheet on top of first and butter. Repeat until half of the
pastry sheets have been used. Cover unused half of pastry sheets with
a kitchen cloth to prevent drying. Prepare the filling: Over medium
heat bring milk, sugar and salt to a boil in a saucepan. Add farina
by sprinkling in a little at a time, stirring constantly until the
mixture thickens and the farina is well cooked. Spread the hot farina
mixture evenly over the entire surface of pastry sheets. Again build
up the remaining half of the pastry sheets, buttering each surface
generously, on top of farina. Pour the remaining butter over the top.
Cut pastry sheets into 24 equal squares. Bake for 40 to 45 minutes or
until light golden. While the baklava is cooking prepare syrup:
Place sugar, water, and lemon juice in a saucepan. Cook over medium
heat, stirring constantly, until sugar is dissolved. Bring to a boil
and simer for 15 minutes without stirring. Remove from heat and allow
to cool. Remove baklava from oven. Pour off all excess butter by
tilting the pan. Cook for 10 minutes. Brush surface lightly with
some of the drained butter to give luster to the pastry. Pour syrup
over a little at a time, until all is absorbed. Allow to cool for
several hours. From: "The Art of Turkish Cooking" by Neset Eren.
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