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| What You Need: |
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3 cups finely chopped nuts: almonds, walnuts, pistachios, or any combination,
¼ cup sugar
½ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 pound phyllo pastry
4 sticks (1 pound) unsalted butter, melted, for brushing phyllo
SYRUP
1 cup water
1 cup honey
1 teaspoon fresh lemon juice
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| How To Cook: |
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1. Preheat oven to 350°F.
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2. Combine nuts, sugar, cloves, and cinnamon and set aside. Brush 2 sheets of phyllo (one at a time) with melted butter and arrange one sheet a top the other (keep remainder covered in plastic wrap; see How to work with "PHYLLO").
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3. Sprinkle with 2 tablespoons of the mixture. Repeat this procedure until there are three layers of phyllo with nuts (six sheets). Roll lengthwise, jelly roll-style, and place on an ungreased cookie sheet, seam side down.
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4. Slice each roll into 1-inch pieces on a diagonal (do not cut all the way through). Prepare four more rolls in the same fashion. Brush nut rolls generously with butter. Bake for 20 minutes, or until golden.
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5. While pastry bakes, bring water to a boil, then add honey and lemon juice. Simmer for 10 minutes. Stir to blend, remove from heat, and cool. Using a pastry brush, brush cooled syrup on hot pastry rolls. Cut slices through; remove from sheets and cool on racks.
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NOTE:
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Rolls can be prepared and frozen, unbaked. When ready to use, place unthawed in a preheated 350°F oven and increase baking
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