Recipe - Glace Baklava

Karen Mintzias
4 Eggs
1 pound Blanched almonds
finely chopped
1 One half cup Sugar
1 pound Mixed glace' fruit
finely chopped
1 One half cup Sugar
1 pound Phyllo pastry sheets
1 pound Sweet butter; melted

SYRUP
3 cup Sugar
2 cup Water
One half Lemon (juice only)
1 Cinnamon stick

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 fruitandnut mixture in a band about 1 inch wide. Fold in ends and
roll like a jellyroll. Place on a cooky sheet and brush top with melted
butter. Make diagonal slits along the whole length, about 1 One half 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 One half 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