*  Exported from  MasterCook  *
                               GLACE' BAKLAVA
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Greek                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
    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
                    - - - - - - - - - - - - - - - - - -