Recipes from Greece :: Greek Pastries and Desserts
1 lb. filo dough, thawed
1 c. canola (or other vegetable) oil
Nut Filling
Syrup
Spread out 1 sheet of filo dough. Dab or lightly brush with oil. Over this, in an even way place a second sheet of filo. Brush sheet with oil and lightly sprinkle and distribute with Nut Filling. Place a third sheet of filo over this, brush with oil and sprinkle and distribute with more Nut Filling. Roll up tightly (the 3 sheets together) jelly-roll fashion. Slice diagonally into 1-in. pieces. Place on a lightly greased baking sheet. Repeat until all filo dough and filling are used. Bake in preheated 350 degree oven 20 mins. or until light golden. Cool.
Freeze at this point, if desired. When ready to serve, prepare Syrup, cool and pour over individual pieces. Serve in paper candy c..
Makes about 4 to 5 dozen.
NUT FILLING: In a med. bowl, combine 5 c. almonds OR pecans, chopped fine in food processor, 1 c. sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves (optional) and 1/2 c. toasted sesame seeds (optional). Mix well.
SYRUP: In a saucepan, combine 1 1/2 (one and one-half) c. sugar, 1 1/2 (one and one-half) c. honey and 1 c. water. Heat to boiling and cook until sticky, about 5 to 8 mins., until syrup coats the back of a spoon. Do not overcook.
