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Baklava With Cream Filling (Muhallebili Baklava)

Baklava With Cream Filling (Muhallebili Baklava) comes together with Milk, Sugar, Salt, Water, and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 1/3 cup
• 1/4 tsp
• 2 2/3 cup
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   Cover unused half of pastry sheets with a kitchen cloth to prevent drying.

2. 2

   Prepare the filling: Over medium heat bring milk, sugar and salt to a boil in a saucepan.

3. 3

   Add farina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the farina is well cooked.

4. 4

   Spread the hot farina mixture evenly over the entire surface of pastry sheets.

5. 5

   Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina.

6. 6

   Pour the remaining butter over the top.

7. 7

   Cut pastry sheets into 24 equal squares.

8. 8

   Bake for 40 to 45 minutes or until light golden.

9. 9

   While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.

10. 10

    Cook over medium heat, stirring constantly, until sugar is dissolved.

11. 11

    Bring to a boil and simer for 15 minutes without stirring.

12. 12

    Remove from heat and allow to cool.

13. 13

    Remove baklava from oven. Pour off all excess butter by tilting the pan.

14. 14

    Cook for 10 minutes.

15. 15

    Brush surface lightly with some of the drained butter to give luster to the pastry.

16. 16

    Pour syrup over a little at a time, until all is absorbed.

17. 17

    Allow to cool for several hours.