Glace' Baklava recipe
blanched, finely chopped
phyllo (filo) pastry sheets
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 1½ 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℉ (180℃) oven for about 1½ 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.
Note: Sprinkle with chopped pistachio nuts if desired.