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1
*Note: Either toasted blanched almonds, or walnut meats, or half of each, (finely chopped) may be used.
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2
Cooky Filling: Cream the 2 cups sweet butter until light.
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3
Gradually beat in the confectioners' sugar and continue to beat until mixture is fluffy.
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4
Add egg yolk and vanilla or almond extract and blend well.
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5
Work in about 4 cups flour to make a medium-soft dough.
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6
Set aside and make syrup.
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7
Syrup: In a saucepan combine the granulated sugar and water.
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8
Bring to a boil and boil for 15 minutes or until syrup is slightly thick.
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9
Add honey and again bring to the boiling point.
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10
Add lemon juice to taste, and cool.
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11
Mix almonds or walnuts, or a combination of the two, with zwieback, 4 tablespoon granulated sugar, and cinnamon.
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12
Brush 2 sheets of phyllo pastry evenly with butter and sprinkle with nut mixture.
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13
Place 2 buttered sheets of phyllo on top and sprinkle with nut mixture.
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14
Shape a portion of cooky filling into a 1/2-inch-thick roll and place the roll along one edge of the pastry sheets.
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15
Roll up loosely, cut into 2-inch slices, and place slices in a buttered cake pan.
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16
(Continue in this method until all phyllo pastry and/or cooky filling is used.)
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17
Brush tops of each slice with butter and bake in a 350F (180C) oven for 20 minutes or until lightly browned.
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18
Dip the hot baklava slices, one at a time, in cold syrup, allowing each piece to remain in the syrup for a few minutes.
