Baklava (Rolled Variety)

---------- Recipe via Meal-Master (tm) v8.05

Title: Baklava (Rolled Variety)
Categories: Cookies
Yield: 36 servings

1 lb Filo dough
1 c Oil
5 c Ground walnuts or pecans
1 c Sugar
1 ts Cinnamon.
Syrup:
1 1/2 c Honey
1 1/2 c Sugar
1 c Water
Glaze-----; * see note
12 oz Apricot preserves
3 tb Water
Petit four icing:
9 c Powdered sugar
1/2 c Water
1/2 c Light corn syrup
1 ts Vanilla
1/2 ts Almond extract.

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

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