===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (21:00)             Number: 378
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Baklava with Cream Fillin      Conf: (37) Home Cooki
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Baklava with Cream Filling



 1 lb Filo pastry sheets
 3/4 lb Sweet butter; melted

FILLING---------------------------
3 c  Milk
1/3 c  Sugar
1/4 ts Salt
1/2 c  Fine grain semolina   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 s everal hours. From: "The Art of   Turkish Cooking" by Neset
Eren.


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