We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God is waiting for you

Baklava with Cooky Filling

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Greek Greek, Desserts 36 Servings

INGREDIENTS

2 c Sweet butter
1 c Confectioners' sugar
1 Egg yolk
1 ts Vanilla or almond extract
4 c Flour
4 c Granulated sugar
4 c Water
1 c Honey
Lemon juice to taste
1 lb Toasted blanched almonds *
1/2 c Zwieback crumbs
4 tb Granulated sugar
1 ds Cinnamon
1 lb Phyllo pastry sheets
1 1/2 c Sweet butter; melted
From: "The Art of Greek Cookery"
by The Women of St. Paul's Greek Orthodox Church
(Hempstead, NY)

INSTRUCTIONS

COOKY FILLING
SYRUP
BAKLAVA
*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.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>

A Message from our Provider:

“There has to be more to life . . .”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?