Baklava with cream filling (muhallebili baklava)

Karen Mintzias
      1 lb Phyllo 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 several hours.
  
  From: "The Art of Turkish Cooking" by Neset Eren.
  
  Typed for you by Karen Mintzias