Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Phyllo pastry
1 c Butter, melted
FILLING
1 1/2 c Walnut pieces
1/2 c Pistachios or slivered
-almonds
1/4 c Chopped candied orange peel
1/4 c Granulated sugar
1 tb Orange blossom water, or 1
-tsp almond extract
1/2 ts Each, ground cinnamon and
-cloves
SYRUP
1 Lemon
2 c Granulated sugar
1 1/2 c Water

FILLING; In food processor, combine walnuts, pistachios, candied
peel, sugar, orange blossom water, cinnamon and cloves; process until
finely chopped.

Place one sheet of phyllo on work surface, covering remaining phyllo
with damp tea towel to prevent drying out. Brush sheet with some of
the butter. Top with another sheet of phyllo; brush with butter.
Repeat with 2 more sheet of phyllo and butter. Sprinkle with about
1/3 cup of the nut mixture. Top with 3 more sheets of phyllo,
brushing each with butter; sprinkle with 1/3 cup of the nut mixture.
Repeat with 3 more sheets, then nuts to make a total of 9 sheets of
phyllo.

Brush the long edges of dough with butter. Starting at long side,
tightly roll up jelly-roll fashion. Brush all over with butter; trim
edges. Cut into 3/4 inch thick slices; place on greased baking sheet.
Repeat with remaining phyllo and filling to make second roll. Bake in
350 oven for 18 to 20 minuts or until crisp and golden, turning over
halfway through. Let cool for 5 minutes on baking sheets. Remove to
racks set on baking sheets.

SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick
strips. In saucepan, combie sugar, water and lemon rind; bring to
boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or
until syrupy; strain. Spoon half of the hot syrup over phyllo rounds;
let stand for 15 minutes. Spoon remaining syrup over top; let cool
completely. Makes about 42.

Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon
Stevens

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