Recipe#6727

Title: GLACE' BAKLAVA

  From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox
  Church (Hempstead, NY)
  
  Typed for you by 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
                        -----SYRUP-----
   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.