Glace' baklava
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 4 | 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 | Lemon (juice only) | |
| 1 | Cinnamon stick | |
Directions
SYRUP
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