Things You'll Need:
- 4 cups chopped walnuts or pecans
- 4 tbsp sugar
- 2 tsp ground cinnamon
- 1 1/2 cups clarified butter
- 1 lb filo pastry
- 1/2 x 15 inch wooden dowel
- 3 1/2 cups sugar
- 2 1/2 cups water
- 2 tbsp honey
- 1 slice lemon
- 1 stick cinnamon
- 4 whole cloves
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Step 1
Combine nuts, sugar and cinnamon in a mixing bowl.
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Step 2
Place filo on a flat surface, such as a countertop or cutting board.
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Step 3
Using a sharp knife, cut the filo into 1/4 inch strips
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Step 4
Cover the filo with plastic wrap, then place a damp towel over the covered filo. This will prevent the dough from drying out.
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Step 5
Take one strip and brush it with butter.
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Step 6
Sprinkle nut mixture lightly over the bottom 2/3 of the filo strip.
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Step 7
Place the wooden dowel at the end of the strip. Roll the edge of the filo over the strip, then gently roll the dowel away from you. The filo will wrap around the dowel, forming a hollow roll.
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Step 8
Place your fingers and thumbs on each side edge of the roll. Gently push your fingers toward the center. This will crinkle the roll.
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Step 9
Slide the roll off the dowel rod and place the roll on a baking sheet. Continue forming the rolls until you have used all the filo.
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Step 10
Prepare the syrup. Combine the sugar, water, honey, lemon, cinnamon, and cloves in a large saucepan.
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Step 11
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
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Step 12
Remove the syrup from the heat and strain through a sieve, removing the lemon, cloves, and cinnamon. Cool the syrup.
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Step 13
As the syrup cools, bake the rolls in a 350 degree oven for 20 minutes.
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Step 14
Remove the rolls from the oven. Place the hot rolls in the cold syrup and soak for five minutes.
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Step 15
Drain the rolls in a colander and place on a sheet of wax paper to cool overnight. Store in an airtight container. Yield: 35 pieces.
