INGREDIENTS

INSTRUCTIONS

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  drying.  Prepare the filling:  Over medium
heat bring milk, sugar and salt to  a boil in a saucepan.  Add farina
by sprinkling in a little at a  time, stirring constantly until the
mixture thickens and the farina  is well cooked.  Spread the hot farina
mixture evenly over the entire surface of pastry  sheets.  Again build
up the remaining half of the pastry sheets,  buttering each surface
generously, on top of farina.  Pour the  remaining butter over the top.
Cut pastry sheets into 24 equal  squares.  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.  Brush surface lightly with some of the
drained butter to give luster to the pastry.  Pour syrup over a  little
at a time, until all is absorbed.  Allow to cool for several  hours.
From: "The Art of Turkish Cooking" by Neset Eren.  Typed for you by
Karen Mintzias Posted to MM-Recipes Digest V3 #331  From: Suzy
<suzy@gannett.infi.net>  Date: Mon, 2 Dec 1996 20:53:51 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 5mg
Sodium: 41mg
Potassium: 96.5mg
Carbohydrates: 35.5g
Fiber: <1g
Sugar: 26.5g
Protein: 1.6g