Karen Mintzias
      4    Eggs

      1 lb Blanched almonds

           - finely chopped
  1 1/2 c  Sugar

      1 lb Mixed glace' fruit

           - finely chopped
  1 1/2 c  Sugar

      1 lb Phyllo pastry sheets

      1 lb Sweet butter; melted

-----------------------------------SYRUP-----------------------------------
      3 c  Sugar

      2 c  Water

    1/2    Lemon (juice only)

      1    Cinnamon stick

  Beat eggs until light.  Fold in almonds and sugar.  Stir in fruit.  Take 2
  sheets of phyllo pastry, brush one at a time with melted butter, and place
  one on top of the other.  On the long end of the phyllo sheet spread some
  of the fruit-and-nut mixture in a band about 1 inch wide.  Fold in ends and
  roll like a jelly-roll.  Place on a cooky sheet and brush top with melted
  butter.  Make diagonal slits along the whole length, about 1 1/2 inches
  apart, being careful not to cut all the way through.  Continue making the
  rolls until all nut mixture is used.  Bake in a preheated 350 F oven for
  about 1 1/2 hours or until golden brown.  Cut pieces through entire roll.
  Dip hot baklava pieces in cold syrup and drain well.
  Syrup: In a saucepan, combine all ingredients.  Bring to a boil and boil
  for 20 minutes.  Cool.
  From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox
  Church (Hempstead, NY)
  Typed for you by Karen Mintzias