- 3/4 c. sugar
- 3/4 c. honey
- 1 c. water
- 1 T. lemon juice
- 2/3 c. toasted walnuts
- 2/3 c. shelled pistachio nuts
- 1/3 c. sugar
- 2 T. cinnamon
- 1/2 c. sliced almonds
- 2 T. sesame seeds
- 12 sheets frozen filo dough -- thawed
- Butter-flavored cooking spray
In a medium saucepan, combine the 3/4 cup sugar, honey, water and lemon juice. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, for 20 minutes. Remove from the heat and pour into a tall measuring glass to cool.
Meanwhile, chop the walnuts and pistachio nuts and combine them with the 1/3 cup sugar, cinnamon, sliced almonds and sesame seeds.
On a parchment-lined baking sheet, carefully lay one sheet of filo dough flat. Lightly spray it with the butter-flavored cooking spray. Continue this process until you have 4 layers of sprayed filo on the baking sheet. Spread about one-third of the nut mixture evenly over the top sheet and then carefully roll the sheet up, jelly-roll style. Spray the top of the roll with the butter-flavored cooking spray and set the roll near the top of the baking sheet. Repeat this procedure twice more, for a total of three rolls. Using a sharp knife, carefully score the rolls to make five pieces per roll. Do not cut all the way through the rolls!
Bake the rolls in a preheated 350 degree oven for 40-45 minutes or until the rolls are golden and crispy. Using the same knife, cut the rolls completely through. Using a pair of tongs, dip each piece briefly in the syrup mixture and set on a wire rack to cool and dry, moving to a serving tray after about an hour.
- Yields: 15 servings
- Preparation Time: 90 minutes