Baklava with Cream Filling (Muhallebili Baklava)
Submitted by rpeverley
Buttery phyllo layers stuffed with a creamy semolina filling, baked golden and drenched in lemon-kissed syrup. This Turkish-style muhallebili baklava skips the nuts for a silky, custard-like center that melts on your tongue.
YIELD
24 servingsPREP
45 minCOOK
45 minREADY
90 minForget everything you think you know about baklava.
This Turkish twist trades the classic walnut or pistachio filling for a luscious semolina cream that puffs up between shattering layers of buttered phyllo.
The result? A lighter, custard-style baklava that soaks up every drop of lemon syrup without going soggy.
It’s the kind of dessert that stops conversation at the table.
Pro Tips
- Keep unused phyllo covered with a damp kitchen towel at all times. Phyllo dries out in minutes and will crack and crumble on you.
- Stir the farina constantly as you sprinkle it in. Lumps in the filling are the enemy here.
- Let the syrup cool before pouring it over the hot baklava. Hot syrup on hot pastry makes things soggy instead of crisp.
- Pour off all excess butter after baking. That step gives you clean, defined layers instead of a greasy mess.
- Cut your squares before baking so the syrup can seep into every crevice.
Ingredients
Directions
Preheat oven to 350℉ (180℃) 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.
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