GREEK-STYLE HONEY-NUT PASTRIES
Makes 24.
Note: Phyllo (or filo) is available frozen in supermarkets.
• 1 pkg. (1 lb.) frozen phyllo dough, thawed
• 2/3 c. melted butter
• 1 c. coarsely chopped walnuts
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1 tbsp. dry bread crumbs
• Honey Syrup (recipe follows)
Directions
Preheat oven to 350 degrees.
On a working surface, make a stack of five phyllo sheets, brushing each with melted butter (use about half the butter). Cut the stack into 24 squares. Line the cavities of a 24-cup miniature muffin pan with the phyllo squares. Trim ends to form round cups. Cover with damp cloth to keep the pastry moist.
Roll up the remaining pastry and, with a sharp knife, cut into very thin shreds (about 1/16- inch thick). Divide into 24 equal portions. Cover with a damp cloth and set aside.
Mix the walnuts, cinnamon, cloves and bread crumbs in a bowl.
Take one portion of the shredded phyllo and shape it into a small bird's nest. Put 1/2 tablespoon of the nut mixture into the center of the "nest" and roll it up into a ball. Place into the center of a pastry-lined muffin cup. Repeat to fill the remaining cups.
Brush pastry tops with the remaining butter. Bake pastries for 25 to 35 minutes until golden brown.
HONEY SYRUP
Makes about 2 cups.
• 1 c. sugar
• 1 c. water
• 1 c. honey
• Peel from 1 lemon
• 1 tbsp. lemon juice
Directions
While pastries are baking, bring all the ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.
Drizzle baked pastries with the syrup. Serve warm or chilled, or freeze pastries until ready to serve.
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