| 1 | *note: either toasted blanched almonds, or walnut meats, or half of each, (finely chopped) may be used. |
| 2 | Cooky filling: cream the 2 cups sweet butter until light. |
| 3 | Gradually beat in the confectioners" sugar and continue to beat until mixture is fluffy. |
| 4 | Add egg yolk and vanilla or almond extract and blend well. |
| 5 | Work in about 4 cups 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 minutes or until syrup is slightly thick. |
| 9 | Add honey and again bring to the boiling point. |
| 10 | Add lemon juice to taste, and cool. |
| 11 | Mix almonds or walnuts, or a combination of the two, with zwieback, 4 t granulated sugar, and cinnamon. |
| 12 | Brush 2 sheets of phyllo pastry evenly with butter and sprinkle with nut mixture. |
| 13 | Place 2 buttered sheets of phyllo on top and sprinkle with nut mixture. |
| 14 | Shape a portion of cooky filling into a ?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 until all phyllo pastry and/or cooky filling is used). |
| 17 | Brush tops of each slice with butter and bake in a 350°F oven for 20 minutes or until lightly browned. |
| 18 | Dip the hot baklava slices, one at a time, in cold syrup, allowing each piece to remain in the syrup for a few minutes |
