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1
*Note: Either toasted blanched almonds, or possibly walnut meats, or possibly half of each, (finely minced) may be used.
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2
Cooky Filling: Cream the 2 c. sweet butter till light.
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3
Gradually beat in the confectioners' sugar and continue to beat till mix is fluffy.
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4
Add in egg yolk and vanilla or possibly almond extract and blend well.
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5
Work in about 4 c. 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 min or possibly till syrup is slightly thick.
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9
Add in honey and again bring to the boiling point.
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10
Add in lemon juice to taste, and cold.
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11
Mix almonds or possibly walnuts, or possibly a combination of the two, with zwieback, 4 Tablespoons granulated sugar, and cinnamon.
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12
Brush 2 sheets of phyllo pastry proportionately with butter and sprinkle with nut mix.
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13
Place 2 buttered sheets of phyllo on top and sprinkle with nut mix.
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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 till all phyllo pastry and/or possibly cooky filling is used.)
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17
Brush tops of each slice with butter and bake in a 350 F oven for 20 min or possibly till lightly browned.
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18
Dip the warm baklava slices, one at a time, in cool syrup, allowing each piece to remain in the syrup for a few min.
