Glace' Baklava
Glace' Baklava recipe
Yield
48 servingsPrep
30 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large | eggs |
|
| 1 | pound |
almonds
blanched, finely chopped |
|
| 1 ½ | cups | sugar |
|
| 1 | pound |
glace fruit
finely chopped |
* |
| 1 ½ | cups | sugar |
|
| 1 | pound | phyllo (filo) pastry sheets |
|
| 1 | pound | butter, unsalted |
|
| Syrup | |||
| 3 | cups | sugar |
|
| 2 | cups | water |
|
| ½ | each |
lemon
(juice only) |
|
| 1 | each | cinnamon sticks |
*
|
Directions
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.
Cool.
Note: Sprinkle with chopped pistachio nuts if desired.
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