BAKLAVA WITH CREAM FILLING (MUHALLEBILI BAKLA

      Title: BAKLAVA WITH CREAM FILLING (MUHALLEBILI BAKLA
  Categories: Greek, Desserts
       Yield: 24 Servings
  
            Karen Mintzias
       1 lb Phyllo pastry sheets
     3/4 lb Sweet butter; melted
 
 MMMMM--------------------------FILLING-------------------------------
       3 c  Milk
     1/3 c  Sugar
     1/4 ts Salt
     1/2 c  Fine grain semolina
 
 MMMMM---------------------------SYRUP--------------------------------
   2 2/3 c  Sugar
       2 c  Water
       2 tb Lemon juice
  
   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
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