Greek Nut Roll Ã{omitted} la Aphrodite Lianides
(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.
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