| previous | next |
Title: Rolled Baklava
Categories: Greek Dessert
Yield: 48 Servings
| Karen Mintzias | ||
| 2 | lb | Phyllo pastry sheets |
| 1 1/2 | lb | Sweet butter; melted |
| 4 | lb | Walnut meats; finely chopped |
| 4 | tb | Granulated sugar |
| 3 | ts | Cinnamon |
| 1/2 | ts | Ground cloves |
| SYRUP | ||
| 4 | c | Granulated sugar |
| 2 | c | Water |
| 1/2 | Lemon (juice only) | |
| 1 | sm | Jar 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
| previous | next |