INGREDIENTS

INSTRUCTIONS

Note: Either toasted blanched almonds, or walnut meats, or half of
each, (finely chopped) may be used.  Cooky Filling:  Cream the 2 cups
sweet butter until light.  Gradually  beat in the confectioners' sugar
and continue to beat until mixture  is fluffy. Add egg yolk and vanilla
or almond extract and blend well.  Work in about 4 cups flour to make a
medium-soft dough.  Set aside  and make syrup.  Syrup:  In a saucepan
combine the granulated sugar and water.  Bring  to a boil and boil for
15 minutes or until syrup is slightly thick.  Add honey and again bring
to the boiling point.  Add lemon juice to  taste, and cool.  Mix
almonds or walnuts, or a combination of the two, with zwieback, 4  T
granulated sugar, and cinnamon.  Brush 2 sheets of phyllo pastry
evenly with butter and sprinkle with nut mixture.  Place 2 buttered
sheets of phyllo on top and sprinkle with nut mixture.  Shape a
portion of cooky filling into a 1/2-inch-thick roll and place the  roll
along one edge of the pastry sheets.  Roll up loosely, cut into  2-inch
slices, and place slices in a buttered cake pan.  (Continue in  this
method until all phyllo pastry and/or cooky filling is used.)  Brush
tops of each slice with butter and bake in a 350 F oven for 20  minutes
or until lightly browned. Dip the hot baklava slices, one at  a time,
in cold syrup, allowing each piece to remain in the syrup for  a few
minutes.  From: "The Art of Greek Cookery" by The Women of St. Paul's
Greek  Orthodox Church (Hempstead, NY)  Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>

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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 99
Total Fat: 11.7g
Cholesterol: 8mg
Sodium: 4.1mg
Potassium: 172.7mg
Carbohydrates: 55.3g
Fiber: 2.7g
Sugar: 32g
Protein: 4.9g