Dried cherry & pistachio baklava

Yield: 20 servings

Measure Ingredient
-Sue Woodward
1 cup Sugar
6 larges Sprigs fresh mint
1 cup Unsalted pistachios
2½ tablespoon Sugar
⅔ cup Dried cherries; packed
2 tablespoons Dried cherries
2 larges Egg yolks
8 Sheets phyllo dough
½ cup Butter, melted

SYRUP

BAKLAVA

Syrup - combine all ingredients in heavy med. saucepan. Stir over med. heat until sugar dissolves. Bring to boil. Remove from heat.

Cool; strain.

Baklava - preheat oven to 350~. Coarsely grind nuts with sugar in processor. Add dried cherries and egg yolks. Using on/off turns, process just until moist clumps form.

Place 1 phyllo sheet on work surface. Brush with butter. Top with another phyllo sheet. Brush with butter. Repeat layering with 2 more phyllo sheets and butter. Starting 2" from one long edge of phyllo, spoon half of filling onto phyllo in 10" lengthwise strip. Fold unfilled 2" of phyllo lengthwise over filling. Fold in short edges.

Roll up. Repeat layering, filling and rolling with remaining phyllo, butter, and filling, forming total of 2 logs. Place logs seam side down on baking sheet, spacing apart. Brush with butter. Using sharp knife, mark logs diagonally at 1" intervals.

Bake until golden, about 25 mins. Brush hot baklava with half of syrup. Cool slightly. Using metal spatula, loosen baklava from baking sheet. Cool.

Transfer baklava to work surface. Using diagonal marks as guide, cut into pieces. Serve with remaining syrup.

Source: Bon Appetit, 3/95

Submitted By JEFF PRUETT On 10-19-95

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