Charklava

Charoset:
	4 tart apples
	1/2 cup raisins
	1/2 cup almonds
	1/2 cup walnuts
	Juice of 1 lemon
	1 T honey
	1 t cinnamon
	2 oz sherry

1 lb phyllo dough (appr 20 sheets)
1/2 stick butter, melted
2 T cinnamon sugar

Prepare charoset by chopping apples, raisins, and nuts finely and mix in small mixing bowl. Add lemon juice, honey, cinnamon, and sherry and mix thoroughly. Optionally, refrigerate overnight and mix thoroughly again before using.

Grease a cookie sheet and cover with a sheet of phyllo. Brush lightly with melted butter. Place another sheet of phyllo on top and brush with butter again. Repeat until bottom crust is 10 sheets thick. Spread 1/3 of charoset over dough, place another phyllo sheet over mixture. Repeat twice, so that there are three layers of charoset. Using remaining phyllo, form a top crust, brushing the dough with butter between each layer. Brush the butter more heavily on the edges of the upper sheets of dough to prevent drying out during baking.

When the top layer is in place, brush all remaining butter over it, and sprinkle with cinnamon sugar. Bake at 350 about 30 minutes, or until top crust browns. Allow to cool, then cut into 1X2 inch squares.

Makes 48 pieces.

Thanks to:
E-penpals Jane and Brenda for providing their charoset recipes
Co-workers Miss Chris and Miss Terry for inspiring and naming this pastry (CHARoset baKLAVA)
Beautiful sister Sue for explaining how to use phyllo