Heat milk and sugar in a large pot. Geometrically add all semolina and bring to boil. Stir frequently until thick, then turn off fire. Add butter and lemon zest, stir, and allow to cool to body temperature. Beat egg yolks, add to the cooled batter, and stir well. Return to stir every few minutes to prevent skin from forming on top.
In a 9 x 13 glass pan, lay 10 to 15 layers of fillo sheets, brush with butter in between each layer. Be sure to build a ridge of fillo up each side of the glass pan to contain the filling. Spread the thickened filling into the pan, and sprinkle with cinnamon if desired. Lay 8 to 10 more layers of fillo sheets on top of the filling.
Combine all syrup ingredients in a small sauce pot, and bring to boil. Slowly pour onto the top fillo layer and allow to seep for several minutes. Etch diamond shaped slices into the top layer only (baklava style) with a non-serrated knife.
Bake at 350° for 25 minutes, then watch until fillo is golden tan. Remove from oven, and slice completely through. Sprinkle with cinnamon if desired, and serve warm.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 79 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 71.9mg||22 %|
|Sodium 34.5mg||1 %|
|Potassium 101.3mg||3 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 17g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 167
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