Lebanese Baklava ( Custard)

Recipe by Poppy
READY IN: 1hr 20mins
YIELD: 16 squares




  • 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 from drying.
  • Prepare the filling: Over medium heat bring milk, sugar vanilla and salt to a boil in a saucepan.
  • 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.
  • Spread the cool semolina mixture evenly over the entire surface of pastry sheets.
  • Again build up the remaining half of the pastry sheets, buttering each surface generously.
  • Pour the remaining butter over the top.
  • With a knife partially cut top layer of pastry into squares to let steam out.
  • 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 simmer 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 after brushing surface lightly with some of the drained butter.
  • Pour syrup over a little at a time, until all is absorbed.
  • Allow to cool for several hours.