Title: Baklava with cooky filling
 Categories: Greek, Desserts
      Yield: 36 servings
 
MMMMM-----------------------COOKY FILLING----------------------------
      2 c  Sweet butter
      1 c  Confectioners' sugar
      1    Egg yolk
      1 ts Vanilla or almond extract
      4 c  Flour

MMMMM---------------------------SYRUP--------------------------------
      4 c  Granulated sugar
      4 c  Water
      1 c  Honey
           Lemon juice to taste

MMMMM--------------------------BAKLAVA-------------------------------
      1 lb Toasted blanched almonds *
    1/2 c  Zwieback crumbs
      4 tb Granulated sugar
      1 ds Cinnamon
      1 lb Phyllo pastry sheets
  1 1/2 c  Sweet butter; melted
 
  *Note: Either toasted blanched almonds, or walnut meats, or half of
  each, (finely chopped) may be used.
  
  Cooky Filling:  Cream the 2 cups sweet butter until light.  Gradually
  beat in the confectioners' sugar and continue to beat until mixture
  is fluffy. Add egg yolk and vanilla or almond extract and blend well.
  Work in about 4 cups flour to make a medium-soft dough.  Set aside
  and make syrup.
  
  Syrup:  In a saucepan combine the granulated sugar and water.  Bring
  to a boil and boil for 15 minutes or until syrup is slightly thick.
  Add honey and again bring to the boiling point.  Add lemon juice to
  taste, and cool.
  
  Mix almonds or walnuts, or a combination of the two, with zwieback, 4
  T granulated sugar, and cinnamon.  Brush 2 sheets of phyllo pastry
  evenly with butter and sprinkle with nut mixture.  Place 2 buttered
  sheets of phyllo on top and sprinkle with nut mixture.  Shape a
  portion of cooky filling into a 1/2-inch-thick roll and place the
  roll along one edge of the pastry sheets.  Roll up loosely, cut into
  2-inch slices, and place slices in a buttered cake pan.  (Continue in
  this method until all phyllo pastry and/or cooky filling is used.)
  Brush tops of each slice with butter and bake in a 350 F oven for 20
  minutes or until lightly browned. Dip the hot baklava slices, one at
  a time, in cold syrup, allowing each piece to remain in the syrup for
  a few minutes.
  
                          From: "The Art of Greek Cookery"
                          by The Women of St. Paul's Greek Orthodox
  Church
                          (Hempstead, NY)
  
  Typed for you by Karen Mintzias