*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, May 28, 2025 9:51 PM
Categories
Search recipe
  Recipe Home » Greek » Baklava With Cream Filling (Muhallebili Bakla
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Baklava With Cream Filling (Muhallebili Bakla recipe to your favorite Save to favorite   Discuss Baklava With Cream Filling (Muhallebili Bakla recipe Write a comment   Print Baklava With Cream Filling (Muhallebili Bakla recipe Print this recipe   Email Baklava With Cream Filling (Muhallebili Bakla recipe to friend Email this recipe
  Baklava With Cream Filling (Muhallebili Bakla
  Category: Greek
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 267
Ingredients:
Karen Mintzias
1 lb Phyllo pastry sheets
3/4 lb Sweet butter, melted

MMMMMFILLING

3 cup Milk
1/3 cup Sugar
1/4 tsp Salt
1/2 cup Fine grain semolina

MMMMMSYRUP

2 2/3 cup Sugar
2 cup Water
2 tbsp Lemon juice
Instructions:
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
Rate this recipe:  
Featured Recipe
» Eggnog Ice Cream
Category: Deserts
Hits: 228
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com