Glace' Baklava

Course : Greek
Serves: 48
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4 large eggs
1 pound blanched almonds finely chopped
1 1/2 cups sugar
1 pound mixed glace fruit finely chopped
1 1/2 cups sugar
1 pound phyllo pastry sheets
1 pound sweet butter -- melted
3 cups sugar
2 cups water
1/2 medium lemon -- (juice only)
1 piece cinnamon stick

Preparation / 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 cookie 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 350F 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.

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