greek nut roll |
(35 to 40 slices) |
1 cup finely chopped pecans |
1 cup finely chopped walnuts |
1 cup finely chopped almonds |
1/4 cup sugar |
1/2 tsp ground cloves |
1/2 tsp cinnamon |
1/2 lb phyllo pastry |
1 lb butter, melted |
1 cup water |
1 cup honey, preferably greek |
1 tsp lemon juice |
preheat oven to 350 f. |
combine nuts, sugar, cloves and cinnamon. |
brush 2 sheets phyllo pastry with melted butter and arrange 1 sheet atop the other. sprinkle with 2 tbsp of nut mixture. repeat this procedure until there are 3 layers of pastry and nuts. roll like a jelly roll. continue to prepare the rolls until there are three. |
cut each roll into 1-inch slices. place slices on buttered baking sheets with sides. |
bake the nut rolls for 20 minutes, turn them over, and continue to bake for 15 minutes longer, until golden brown on both sides. cool. |
while pastry is baking, make the syrup. bring water to a boil and stir in the honey. blend well and add the lemon juice. cool the syrup slightly. it should still be warm. |
when rolls are cool, dip each piece into the warm syrup. serve at room temperature. |
