Lebanese Baklava Custard Recipes

LEBANESE BAKLAVA ( CUSTARD)

Steps:

• 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.

BAKLAWA (LEBANESE VERSION OF BAKLAVA)

Steps:

• Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
• FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan. Render the butter.
• FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level.
• Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
• Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly.
• FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool.
• SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Place second package of phyllo dough over nuts and butter the top. Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. Bake as directed above.

BAKLAVA II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
• In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
• Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
• Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.