Karen Mintzias 4 Eggs
1 lb Blanched almonds
– finely chopped 1 1/2 c Sugar
1 lb Mixed glace’ fruit
– finely chopped 1 1/2 c Sugar
1 lb Phyllo pastry sheets
1 lb Sweet butter; melted
———————————–SYRUP———————————– 3 c Sugar
2 c Water
1/2 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 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