Nut rolls

Nut rolls

By
From
Baking
Makes
30
Photographer
Vanessa Levis

A Middle-Eastern delicacy made from crisp filo pastry rolled around spiced nuts, baked until golden, then finished off by being dipped in a sugar syrup until they glisten and gleam. A delicious confection.

Ingredients

Quantity Ingredient
3/4 cup finely chopped walnuts
1/2 cup finely chopped almonds
1 teaspoon caster sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
10 sheets filo pastry
250g butter, melted

Cinnamon honey syrup

Quantity Ingredient
220g caster sugar
2/3 cup water
1/4 cup honey
1 small cinnamon stick
1 teaspoon fresh lemon juice

Method

  1. Preheat the oven to 180°C. Grease a baking tray.
  2. Mix together the nuts, sugar and spices.
  3. Stack the filo between two dry tea towels with a dampened towel on top. Brush half of a sheet of filo with melted butter, fold the other half over and brush with butter so that you have a piece of filo 30 cm x 18 cm. Sprinkle with 1 tablespoon of the nut mixture.
  4. Beginning at one end, roll the filo as you would a jam roll. Cut into three. Place on the prepared tray with the smooth side of the pastry rolls up and brush with melted butter.
  5. Repeat with the remaining filo and nut filling. Bake for 20 minutes or until golden brown.
  6. To make the syrup, mix all the ingredients together and simmer gently for 30 minutes. Cook only until light brown. While they are still hot from the oven, dip the nut rolls into the warm syrup. Allow to drain then transfer to a wire rack set over a baking sheet to catch the drips. Serve cold.
Tags:
baking
bakery
margaret
fulton
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