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1
Preheat oven to 350 F after the filling has been prepared.
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2
Divide the pastry into 2-equal parts.
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3
Lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
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4
Brush surface generously with melted butter.
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5
Lay second sheet on top of first and butter.
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6
Repeat until half of the pastry sheets have been used.
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7
Cover unused half of pastry sheets with a kitchen cloth to prevent from drying.
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8
Prepare the filling: Over medium heat bring milk, sugar vanilla and salt to a boil in a saucepan.
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9
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.
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10
Spread the cool semolina mixture evenly over the entire surface of pastry sheets.
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11
Again build up the remaining half of the pastry sheets, buttering each surface generously.
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12
Pour the remaining butter over the top.
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13
With a knife partially cut top layer of pastry into squares to let steam out.
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14
Bake for 40 to 45 minutes or until light golden.
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15
While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.
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16
Cook over medium heat, stirring constantly, until sugar is dissolved.
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17
Bring to a boil and simmer for 15 minutes without stirring.
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18
Remove from heat and allow to cool.
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19
Remove baklava from oven.
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20
Pour off all excess butter by tilting the pan.
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21
Cook for 10 minutes after brushing surface lightly with some of the drained butter.
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22
Pour syrup over a little at a time, until all is absorbed.
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23
Allow to cool for several hours.
