Lebanese Baklava (Custard) combines flaky phyllo pastry with a luscious semolina filling, all topped with a sweet syrup. The delightful dessert is perfect for impressing guests or enjoying during a cozy evening at home.
When it comes to phyllo pastry, freshness is key; check the expiration date and ensure it’s well-stored to achieve that crispy texture. For a dairy-free version, consider using plant-based butter and milk alternatives. If you’re watching your sugar intake, you could experiment with sugar substitutes, but it may alter the syrup’s consistency.
Pudding & Mousse
Lebanese Baklava ( Custard) Recipe
Ingredients
- 1 lb phyllo pastry sheet
- 3/4 lb butter, melted
- 3 cups milk
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup fine grain semolina
- 2 2/3 cups sugar
- 2 cups water
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 F once the filling is ready.
- Divide the phyllo pastry into two equal parts.
- Lay one sheet in a well-buttered 11 x 16 inch baking pan and brush its surface generously with melted butter.
- Place a second sheet on top of the first and butter it as well, repeating the until half of the phyllo sheets have been used.
- Cover the unused half of the pastry sheets with a kitchen cloth to prevent them from drying out.
- To prepare the filling, combine 3 cups of milk, 1/3 cup of sugar, 1/2 teaspoon of vanilla, and 1/4 teaspoon of salt in a saucepan over medium heat, bringing it to a boil.
- Sprinkle in 1/2 cup of fine grain semolina a little at a time, stirring constantly until the mixture thickens and the semolina is well-cooked.
- Spread the cooled semolina mixture evenly over the pastry sheets in the pan.
- Now, build up the remaining half of the pastry sheets, generously buttering each layer as you go.
- Pour the remaining melted butter over the top layer.
- Using a knife, carefully cut the top layer of pastry into squares to allow steam to escape during baking.
- Bake in the preheated oven for 40 to 45 minutes, or until the baklava turns light golden.
- While the baklava bakes, prepare the syrup by combining 2 2/3 cups of sugar, 2 cups of water, and 2 tablespoons of lemon juice in a saucepan.
- Cook over medium heat, stirring until the sugar dissolves, then bring to a boil and let simmer for 15 minutes without stirring.
- Remove the syrup from heat and let it cool completely.
- Once the baklava is baked, remove it from the oven and tilt the pan to pour off any excess butter.
- After 10 minutes, lightly brush the top with some of the drained butter.
- Pour the cooled syrup over the baklava in increments, allowing it to absorb between pours.
- Let it cool for several hours before serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: