1 karen mintzias
1 lb phyllo pastry sheets
3/4 lb sweet butter, melted
FILLING
3 cup milk
1/3 cup sugar
1/4 tsp salt
1/2 cup fine grain semolina
SYRUP
2 2/3 cup sugar
2 cup water
2 tbsp lemon juice
A Recipe for
Baklava With Cream Filling (Muhallebili Bakla
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Food Tip |
This Recipe for Baklava With Cream Filling (Muhallebili Bakla is one of thousands in the Recipes-to-go Dessert Cookbook.
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
If you enjoy this Baklava With Cream Filling (Muhallebili Bakla Recipe - you should enjoy the recipe collections you can find on the websites below:
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Food Tip |
This is a recipe for Baklava With Cream Filling (Muhallebili Bakla from the recipe cookbook of Recipes-to-go (Dessert)
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Food Tip |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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.
Typed for you by Karen Mintzias
Serves: 24
Baklava With Cream Filling (Muhallebili Bakla Recipe brought to you by Recipes To-Go