Lebanese Baklava ( Custard)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 lb phyllo pastry sheet
• 3/4 lb butter, melted
• 3 cups milk
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup fine grain semolina
• 2 2/3 cups sugar
• 2 cups water
• 2 tablespoons lemon juice

Recipe

• 1 preheat oven to 350 f after the filling has been prepared.
• 2 divide the pastry into 2-equal parts.
• 3 lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
• 4 brush surface generously with melted butter.
• 5 lay second sheet on top of first and butter.
• 6 repeat until half of the pastry sheets have been used.
• 7 cover unused half of pastry sheets with a kitchen cloth to prevent from drying.
• 8 prepare the filling: over medium heat bring milk, sugar vanilla and salt to a boil in a saucepan.
• 9 add fine grain semolina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the fine grain semolina is well cooked.
• 10 spread the cool semolina mixture evenly over the entire surface of pastry sheets.
• 11 again build up the remaining half of the pastry sheets, buttering each surface generously.
• 12 pour the remaining butter over the top.
• 13 with a knife partially cut top layer of pastry into squares to let steam out.
• 14 bake for 40 to 45 minutes or until light golden.
• 15 while the baklava is cooking prepare syrup: place sugar, water, and lemon juice in a saucepan.
• 16 cook over medium heat, stirring constantly, until sugar is dissolved.
• 17 bring to a boil and simmer for 15 minutes without stirring.
• 18 remove from heat and allow to cool.
• 19 remove baklava from oven.
• 20 pour off all excess butter by tilting the pan.
• 21 cook for 10 minutes after brushing surface lightly with some of the drained butter.
• 22 pour syrup over a little at a time, until all is absorbed.
• 23 allow to cool for several hours.