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  1. Karen Mintzias 1 lb Phyllo pastry sheets

  2. 3/4 lb Sweet butter; melted

  3. --FILLING-- 3 c Milk

  4. 1/3 c Sugar

  5. 1/4 ts Salt

  6. 1/2 c Fine grain semolina

  7. --SYRUP-- 2 2/3 c Sugar

  8. 2 c Water

  9. 2 tb Lemon juice

  10. 350 F after the filling has been prepared. Divide the pastry into 2-equal parts. Lay

  11. 1 sheet on a well-buttered

  12. 11 x 16 inch baking pan. Brush surface generously with melted butter. Lay

  13. 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. Typed for you by Karen Mintzias

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