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See below ingredients and instructions of the recipe
Karen Mintzias 1 lb Mixed glace' fruit
4 Eggs - finely chopped
1 lb Blanched almonds 1 1/2 c Sugar
- finely chopped 1 lb Phyllo pastry sheets
1 1/2 c Sugar 1 lb Sweet butter; melted
---------------------------SYRUP--------------------------------
3 c Sugar 1/2 Lemon (juice only)
2 c Water 1 Cinnamon stick
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 1 1/2 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 F oven for about 1 1/2
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.
From: "The Art of Greek Cookery" by The Women of St. Paul's Greek
Orthodox Church (Hempstead, NY)
Typed for you by Karen Mintzias
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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