Virginia sauer's baklava pt 2

1 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

Sprinkle with 1 heaping teaspoonful nut mixture. Fold in sides ½ inch to seal. Roll up as for jelly roll. Place seam side down in buttered pan.

Repeat with remaining ingredients. Brush tops with clarified butter.

Bake pastries: Place pan on center shelf of oven and bake until golden (about 20 minutes). Transfer to wire rack. Drizzle 2 teaspoonsful honey syrup over each pastry. Set aside to cool.

Yield: 64 pastries

NB: Baklava can be frozen for up to 6 months.

Posted to EAT-L Digest by Mary Hathaway <paraducks1@...> on Mar 10, 1998

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