Glace Baklava Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
4: Eggs,
1 lbs: Blanched almonds finely chopped,
1 1/2 cup: Sugar,
1 lbs: Mixed glace fruit finely chopped,
1 1/2 cup: Sugar,
1 lbs: Phyllo pastry sheets,
1 lbs: Sweet butter, melted
SYRUP
3 cup: Sugar,
2 cup: Water,
1/2: Lemon, juice only
1: Cinnamon stick,
Directions:
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. Pauls Greek
Orthodox Church (Hempstead, NY)
Typed for you by Karen Mintzias
Source from luhu.jp
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. Pauls Greek
Orthodox Church (Hempstead, NY)
Typed for you by Karen Mintzias
Source from luhu.jp