Baklava With Cookie Filling

Course : Greek
Serves: 36
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---cookie filling---
2 cups sweet butter
1 cup confectioners sugar
1 large egg yolk
1 teaspoon vanilla or almond extract
4 cups flour
4 cups granulated sugar
4 cups water
1 cup honey
2 tablespoons lemon juice to taste
1 pound toasted blanched almonds *
1/2 cup zwieback crumbs
4 tablespoons granulated sugar
1 dash cinnamon
1 pound phyllo pastry sheets
1 1/2 cups sweet butter -- melted

Preparation / Directions:

*Note: Either toasted blanched almonds, or walnut meats, or half of each, (finely chopped) may be used. Cookie Filling: Cream the 2 cups sweet butter until light. Gradually beat in the confectioners' sugar and continue to beat until mixture is fluffy. Add egg yolk and vanilla or almond extract and blend well. Work in about 4 cups flour to make a medium-soft dough. Set aside and make syrup. Syrup: In a saucepan combine the granulated sugar and water. Bring to a boil and boil for 15 minutes or until syrup is slightly thick. Add honey and again bring to the boiling point. Add lemon juice to taste, and cool. Mix almonds or walnuts, or a combination of the two, with zwieback, 4 T granulated sugar, and cinnamon. Brush 2 sheets of phyllo pastry evenly with butter and sprinkle with nut mixture. Place 2 buttered sheets of phyllo on top and sprinkle with nut mixture. Shape a portion of cookie filling into a 1/2-inch-thick roll and place the roll along one edge of the pastry sheets. Roll up loosely, cut into 2-inch slices, and place slices in a buttered cake pan. (Continue in this method until all phyllo pastry and/or cookie filling is used.) Brush tops of each slice with butter and bake in a 350F oven for 20 minutes or until lightly browned. Dip the hot baklava slices, one at a time, in cold syrup, allowing each piece to remain in the syrup for a few minutes

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