Makes approx. 90 bite-sized pieces

Ingredients

• 4 C. Whole Milk
• 21 oz. Semolina, by weight
• 5 oz. Sugar, by weight
• 2 Cinnamon Sticks
• Ground Cinnamon, for sprinkling
• Powdered Sugar, for sprinkling

Directions

1. In a medium stock pot, combine Milk, Semolina, Sugar, and Cinnamon Sticks.
2. Over a high heat, bring to a boil, stirring constantly with a wooden spoon.
3. Reduce heat to Medium-Low and simmer, stirring often for another 30-60 seconds, then remove from heat.
4. Discard cinnamon sticks and pour batter into silicone molds set on heavy sheet pans.
5. Level the tops and set aside to cool.
6. Bake cooled cakes, still in silicone molds, for 20 minutes at 350*F.
7. Cool and chill.
8. Unmold cakes and store in refrigerator with parchment between layers.
9. Just prior to serving, sprinkle with ground cinnamon and powdered sugar.

Notes

• Adapted From:  Matar, Marlene. “Western-Style Baklava: Baqlawa Franjiyeh“. The Aleppo Cookbook. Northhampton: INTERLINK BOOKS, 2017. p. 321