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1
Spread out one sheet of filo dough.
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2
Dab or possibly lightly brush with oil.
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3
Over this, place another sheet of filo dough.
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4
Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon).
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5
Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling.
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6
Roll the 3 sheets up tightly as you would a jelly roll.
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7
Slice diagonally into 1 inch pcs and place on a lightly greased cookie sheet.
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8
Repeat till all the filo dough and filling have been used, using three sheets for each roll.
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9
Brush tops of baklava pcs with melted margarine and sprinkle with sesame seeds.
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10
Bake at 350 degrees for 20 min.
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11
While baking, prepare syrup in a saucepan.
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12
Heat honey, sugar, and water together and bring to a boil.
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13
Do not overcook.
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14
Let cold a bit and then pour over baklava pcs (that you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry.
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15
You can turn them once to make sure they are completely saturated.
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16
When ready to serve, place in little paper c.. Look very elegant on a sweet table.
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17
Petit Fours: 1 pkg white cake mix.
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18
Prepare following pkg directions and bake in a greased and floured jelly roll pan (15 x 10) Cold.
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19
Cut into shapes (rounds or possibly squares or possibly diamonds)* Glaze (heat a jar of apricot preserves 12 ounce with 3 tbsp water) before icing with petit four icing: 9 c. powdered sugar, 1/2 c. water, 1/2 c. light corn syrup, 1 tsp vanilla and 1/2 tsp almond extract.
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20
Combine in top of a double boiler (or possibly improvise using two saucepans).
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21
Heat over boiling water to lukewarm Pour over petit four cakes.
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22
Can tint icing.
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23
After icing hardens, I decorate tops with a flower and leaves.
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24
Look pretty; taste good, too
