Thanks for the comments, Dave and Katra. With the recipe calling for
dousing the finished product with the remainder of the sauce, they
indeed
would have been a sticky mess to handle. The finished product was
about the size and shape of an eggroll, and they tanned a very pleasing
color. They tasted remarkably similar to the baklavas that we like so
much from our favorite Greek restaurant, the Trojan Horse.

I have no experience with phyllo, but I will give it a try some time
soon.
And I'll have to admit, Katra, that I am also totally unfamiliar with
rose
water.

In the last couple years the Trojan Horse has offered a chocolate
baklava. The family's only complaint is that they would have been
better with chocolate. I'll probably try that next time, but as much
as
I like chocolate, I get a little tired of it.

Shifting gears, was it you, Dave, who posted the recipe for saganaki
dredged in cornstarch and then chilled for 30 minutes in freezer?
I finally got a good cheese to use, Kashkaval, and I'm going to try
out your recipe today.

Michael