Glace’ Baklava

Servings: 48
Ingredients:

4    Eggs
1 lb Blanched almonds
- finely chopped
1 1/2 c  Sugar
1 lb Mixed glace' fruit
- finely chopped
1 1/2 c  Sugar
1 lb Phyllo pastry sheets
1 lb Sweet butter; melted

———————————–SYRUP———————————–
3 c Sugar
2 c Water
1/2 Lemon (juice only)
1 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 1 1/2
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 1/2 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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