Baklava With Cream Filling (Muhallebili Baklava) Recipe

• 1 lb Phyllo pastry sheets
• 3/4 lb Sweet butter, melted
• 3 c. Lowfat milk
• 1/3 c. Sugar
• 1/4 tsp Salt
• 1/2 c. Fine grain semolina
• 2 2/3 c. Sugar
• 2 c. Water
• 2 Tbsp. Lemon juice

1. Preheat oven to 350 F after the filling has been prepared.
2. Divide the pastry into 2-equal parts.
3. Lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
4. Brush surface generously with melted butter.
5. Lay second sheet on top of first and butter.
6. Repeat till half of the pastry sheets have been used.
7. Cover unused half of pastry sheets with a kitchen cloth to prevent drying.
8. Prepare the filling: Over medium heat bring lowfat milk, sugar and salt to a boil in a saucepan.
9. Add in farina by sprinkling in a little at a time, stirring constantly till the mix thickens and the farina is well cooked.
10. Spread the warm farina mix proportionately over the entire surface of pastry sheets.
11. Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina.
12. Pour the remaining butter over the top.
13. Cut pastry sheets into 24 equal squares.
14. Bake for 40 to 45 min or possibly till light golden brown.
15. While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.
16. Cook over medium heat, stirring constantly, till sugar is dissolved.
17. Bring to a boil and simmer for 15 min without stirring.
18. Remove from heat and allow to cold.
19. Remove baklava from oven.
20. Pour off all excess butter by tilting the pan.
21. Cook for 10 min.
22. Brush surface lightly with some of the liquid removed butter to give luster to the pastry.
23. Pour syrup over a little at a time, till all is absorbed.
24. Allow to cold for several hrs.

pastry, sweet butter, milk, sugar, salt, grain semolina, sugar, water, lemon juice

Taken from cookeatshare.com/recipes/baklava-with-cream-filling-muhallebili-baklava-76209 (may not work)