Rolled baklava

Yield: 48 servings

Measure Ingredient
\N \N Karen Mintzias
2 pounds Phyllo pastry sheets
1½ pounds Sweet butter; melted
4 pounds Walnut meats; finely chopped
4 cups Granulated sugar
2 cups Water
4 tablespoons Granulated sugar
3 teaspoons Cinnamon
½ teaspoon Ground cloves
½ \N Lemon (juice only)
1 small Jar of honey


Take 4 sheets of phyllo pastry, keeping remaining sheets covered with a damp towel. Brush each sheet with melted butter and lay one on top of the other. Mix walnuts, sugar, cinnamon, and cloves. Sprinkle some of the mixture evenly over the top buttered sheet and set the pieces upright in a large buttered pan. Continue, using another 4 buttered sheets of phyllo, sprinkling with nut mixture, rolling and cutting, until the pan or pans are full and all the nut mixture is used. Spoon about 1 teaspoon melted butter over each piece, and continue baking for 20 to 30 minutes or until golden brown. Remove from oven and dip each piece into cold thick syrup. Drain on cake racks.

Syrup: In a saucepan, combine granulated sugar, water, lemon juice and small jar of honey. Bring to a boil and simmer for 30 minutes, removing scum as it rises to the surface.

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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