Glace' Baklava
                    
      1 lb Blanched almonds                1 1/2 c  Sugar
           - finely chopped                    1 lb Phyllo pastry sheets
  1 1/2 c  Sugar                               1 lb Sweet butter; melted
      3 c  Sugar                             1/2    Lemon (juice only)
      2 c  Water                               1    Cinnamon stick
      4    Eggs                                1 lb Mixed glace' fruit
                                                    - finely chopped
	 
  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.