Recipe By : The Art of Turkish Cooking by Neset Eren
Serving Size : 24 Preparation Time :0:00
Categories : Greek Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 11x16" 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.
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.
