Rolled baklava
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Rolled baklava
  Baklava    Greek  
Last updated 6/12/2012 12:56:00 AM. Recipe ID 18027. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Rolled baklava
 Categories: Greek, Desserts
      Yield: 48 servings
 
      2 lb Phyllo pastry sheets
  1 1/2 lb Sweet butter; melted
      4 lb Walnut meats; finely chopped
      4 tb Granulated sugar
      3 ts Cinnamon
    1/2 ts Ground cloves

MMMMM---------------------------SYRUP--------------------------------
      4 c  Granulated sugar
      2 c  Water
    1/2    Lemon (juice only)
      1 sm Jar of honey
 
  Take 4 sheets of phyllo pastry, keeping remaining sheets covered with
  a damp towel.  Brush each sheet with melted butter and lay one on top
  of the other.  Mix walnuts, sugar, cinnamon, and cloves.  Sprinkle
  some of the mixture evenly over the top buttered sheet and set the
  pieces upright in a large buttered pan.  Continue, using another 4
  buttered sheets of phyllo, sprinkling with nut mixture, rolling and
  cutting, until the pan or pans are full and all the nut mixture is
  used.  Spoon about 1 teaspoon melted butter over each piece, and
  continue baking for 20 to 30 minutes or until golden brown.  Remove
  from oven and dip each piece into cold thick syrup. Drain on cake
  racks.
  
  Syrup:  In a saucepan, combine granulated sugar, water, lemon juice
  and small jar of honey.  Bring to a boil and simmer for 30 minutes,
  removing scum as it rises to the surface.
  
                          From: "The Art of Greek Cookery"
                          by The Women of St. Paul's Greek Orthodox
  Church
                          (Hempstead, NY)
  
  Typed for you by Karen Mintzias
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 18027 (Apr 03, 2005)

[an error occurred while processing this directive]