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.