Glace' baklava
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Glace' baklava
  Baklava    Greek  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18028. Report a problem with this recipe.
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      Title: Glace' baklava
 Categories: Greek, Desserts
      Yield: 48 servings
      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

      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
                          (Hempstead, NY)
  Typed for you by Karen Mintzias

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Recipe ID 18028 (Apr 03, 2005)

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