*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Greek                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       lb           Phyllo pastry sheets
      3/4   lb           Sweet butter -- melted
    3       c            Milk
      1/3   c            Sugar
      1/4   ts           Salt
      1/2   c            Fine grain semolina
    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
                    - - - - - - - - - - - - - - - - - -