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Glace' Baklava

Glace' Baklava

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Submitted by Dayna

Glace’ Baklava recipe

YIELD

48 servings

PREP

30 min

COOK

hrs

READY

2 hrs

Ingredients

4 4
LARGE LARGE EGGS
1 453.6
POUND G ALMONDS
blanched, finely chopped
1 ½ 355
CUPS ML SUGAR
1 453.6
POUND G GLACE FRUIT
finely chopped *
1 ½ 355
CUPS ML SUGAR
1 453.6
1 453.6
Syrup
3 7.1E+2
CUPS ML SUGAR
2 473
CUPS ML WATER
½ 0.5
EACH EACH LEMON
(juice only)
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 253 48% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 106mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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