INGREDIENTS

INSTRUCTIONS

Continuing with the Sepharadic recipies I found on
Http://home.bc.rogers.wave.ca/sburton/bethamidrash/  This variation of
baklava is ideal for buffet receptions as it is an  elegant finger
delicacy. It freezes well if carefully packaged in  single layers.
Makes 80 pieces recipes from "Cooking The Sepharadic Way"  Grind nuts;
mix with sugar and crumbs. Set aside. Take one sheet of  filo and cut
lenghtwise to make 4 long narrow atrips. Dab each piece  very lightly
with oil (which is best done with a pastry brush). Fold  over top and
bottom of each piece about 1/2 inch. Place 1 level  tablespoon of the
nut mixture on one corner and fold over to form a  triangle. Continue
folding over and over until the end of the strip.  Form several layered
trangles. Place triangles on lightly grased pan  and bake at 325oF
until light golden brown, 15-20 minutes. Watch  baking carefully as
they burn easily. When baked, remove from pan and  allow to cool on
paper toweling.  SYRUP: Cook syrup ingredients together until a drop
from a spoon  threads slightly, (about 20 minutes). Do not overcook.
When triangles are cool, dip in warm syrup for not more than one
minute. Remove and sprinkle with slightly roasted sesame seeds.  Posted
to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on  Feb 19,
1998

A Message from our Provider:

“Give God what’s right — not what’s left.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 47
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 7.7mg
Potassium: 40.4mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 7.2g
Protein: 1.4g