Glace' baklava

Yield: 48 servings

Measure Ingredient
\N \N Karen Mintzias
4 \N Eggs
1 pounds Blanched almonds finely chopped
1½ cup Sugar
3 cups Sugar
2 cups Water
1 pounds Mixed glace' fruit finely chopped
1½ cup Sugar
1 pounds Phyllo pastry sheets
1 pounds Sweet butter; melted
½ \N Lemon (juice only)
1 \N Cinnamon stick


Beat eggs until light. Fold in almonds and sugar. Stir in fruit.

Take 2 sheets of phyllo pastry, brush one at a time with melted butter, and place one on top of the other. On the long end of the phyllo sheet spread some of the fruit-and-nut mixture in a band about 1 inch wide. Fold in ends and roll like a jelly-roll. Place on a cooky sheet and brush top with melted butter. Make diagonal slits along the whole length, about 1½ inches apart, being careful not to cut all the way through. Continue making the rolls until all nut mixture is used. Bake in a preheated 350 F oven for about 1 ½ hours or until golden brown. Cut pieces through entire roll. Dip hot baklava pieces in cold syrup and drain well.

Syrup: In a saucepan, combine all ingredients. Bring to a boil and boil for 20 minutes. Cool.

From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias

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