INGREDIENTS

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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