| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Greek |
Greek, Desserts |
48 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 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 |
| 3 |
c |
Sugar |
| 2 |
c |
Water |
| 1/2 |
|
Lemon (juice only) |
| 1 |
|
Cinnamon stick |
INSTRUCTIONS
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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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