Baklava with Cream Filling (Muhallebili Baklava)

Title:
Baklava with Cream Filling (Muhallebili Baklava)

Yield:
24 Servings

Categories:
Greek,
Desserts




Ingredients:





          Karen Mintzias


     1 lb Phyllo pastry sheets


   3/4 lb Sweet butter; melted





----------------------------------FILLING----------------------------------


     3 c  Milk


   1/3 c  Sugar


   1/4 ts Salt


   1/2 c  Fine grain semolina



-----------------------------------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 simmer 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.


 


 Typed for you by Karen Mintzias


 Posted to MM-Recipes Digest V3 #331


 


 From: Suzy 


 


 Date: Mon, 2 Dec 1996 20:53:51 -0500 (EST)