Lebanese Baklava Custard Recipes

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.

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.

Steps:

• In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can't find orange blossom water), and set aside to cool.
• Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked.
• Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down). Bake for 25 minutes, or until the logs start to turn a golden color.
• Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa).
• Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.