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Title: Rolled Baklava
Categories: Greek Dessert
Yield: 48 Servings

  Karen Mintzias
2lbPhyllo pastry sheets
1 1/2lbSweet butter; melted
4lbWalnut meats; finely chopped
4tbGranulated sugar
1/2tsGround cloves
4cGranulated sugar
1/2 Lemon (juice only)
1smJar of honey

Take 4 sheets of phyllo pastry, keeping remaining sheets covered with a damp towel. Brush each sheet with melted butter and lay one on top of the other. Mix walnuts, sugar, cinnamon, and cloves. Sprinkle some of the mixture evenly over the top buttered sheet and set the pieces upright in a large buttered pan. Continue, using another 4 buttered sheets of phyllo, sprinkling with nut mixture, rolling and cutting, until the pan or pans are full and all the nut mixture is used. Spoon about 1 teaspoon melted butter over each piece, and continue baking for 20 to 30 minutes or until golden brown. Remove from oven and dip each piece into cold thick syrup. Drain on cake racks.

Syrup: In a saucepan, combine granulated sugar, water, lemon juice and small jar of honey. Bring to a boil and simmer for 30 minutes, removing scum as it rises to the surface.

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

Typed for you by Karen Mintzias