Baklava With Cooky Filling Recipe

  1. *Note: Either toasted blanched almonds, or possibly walnut meats, or possibly half of each, (finely minced) may be used.
  2. Cooky Filling: Cream the 2 c. sweet butter till light.
  3. Gradually beat in the confectioners' sugar and continue to beat till mix is fluffy.
  4. Add in egg yolk and vanilla or possibly almond extract and blend well.
  5. Work in about 4 c. flour to make a medium-soft dough.
  6. Set aside and make syrup.
  7. Syrup: In a saucepan combine the granulated sugar and water.
  8. Bring to a boil and boil for 15 min or possibly till syrup is slightly thick.
  9. Add in honey and again bring to the boiling point.
  10. Add in lemon juice to taste, and cold.
  11. Mix almonds or possibly walnuts, or possibly a combination of the two, with zwieback, 4 Tablespoons granulated sugar, and cinnamon.
  12. Brush 2 sheets of phyllo pastry proportionately with butter and sprinkle with nut mix.
  13. Place 2 buttered sheets of phyllo on top and sprinkle with nut mix.
  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.
  15. Roll up loosely, cut into 2-inch slices, and place slices in a buttered cake pan.
  16. (Continue in this method till all phyllo pastry and/or possibly cooky filling is used.)
  17. Brush tops of each slice with butter and bake in a 350 F oven for 20 min or possibly till lightly browned.
  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.

sweet butter, confectioners, egg yolk, vanilla, flour, sugar, water, honey, blanched almonds, zwieback crumbs, sugar, cinnamon, pastry, sweet butter

Taken from cookeatshare.com/recipes/baklava-with-cooky-filling-76208 (may not work)

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