Turkish Baklava with Semolina Filling
Ingredients
- 1/2 packet baklava dough
- 1/4 cup butter
- 1/4 cup corn oil
Filling
- 3 cups milk
- 1/2 cup semolina
- 1/2 cup sugar
- 6 mastic crystals
- 1 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla
- 2 cups syrup
- 4 tablespoons pistachio
Preparation
Preheat the oven to 180°C and prepare a 9x13 inch rectangular baking dish.
In a cup, mix the butter and oil together and set aside.
For the filling, in a pot, combine milk, semolina, sugar, mastic crystals, and cinnamon, then stir continuously with a wooden spoon until the mixture thickens. Remove from heat, allow to cool, then add eggs and vanilla and mix well, avoiding adding eggs while the mixture is hot to prevent curdling.
Begin assembling the baklava by taking a sheet of dough, brushing it with the fat mixture, and placing it in the dish with edges overhanging, then repeat with a few sheets.
Add the filling to the dish, place a few sheets of dough on top, and fold the excess edges inward to fit within the dish.
Brush the surface with the remaining fat mixture.
Bake in the oven for 30 minutes or until the surface is golden brown.
Remove from the oven and immediately pour the syrup over the baklava. Allow it to cool slightly, sprinkle with pistachio, and serve cold.
