| 1 | Beat eggs until light. |
| 2 | Fold in almonds and sugar. |
| 3 | Stir in fruit. |
| 4 | Take 2 sheets of phyllo pastry, brush one at a time with melted butter, and place one on top of the other. |
| 5 | On the long end of the phyllo sheet spread some of the fruit-and-nut mixture in a band about 1 inch wide. |
| 6 | Fold in ends and roll like a jelly-roll. |
| 7 | Place on a cooky sheet and brush top with melted butter. |
| 8 | Make diagonal slits along the whole length, about 1 ?inches apart, being careful not to cut all the way through. |
| 9 | Continue making the rolls until all nut mixture is used. |
| 10 | Bake in a preheated 350°F oven for about 1 ?hours or until golden brown. |
| 11 | Cut pieces through entire roll. |
| 12 | Dip hot baklava pieces in cold syrup and drain well. |
| 13 | Syrup: in a saucepan, combine all ingredients. |
| 14 | Bring to a boil and boil for 20 minutes. |
| 15 | Cool |
