Description
Flaky phyllo pastry filled with spiced nuts and sweetened with a citrusy honey syrup. These Greek Nut and Honey Pastry Rolls are the perfect make-ahead treat—crispy, nutty, and beautifully golden.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted and clarified
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- Zest of 1 orange
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, combine walnuts, pistachios, cinnamon, cloves, and sugar. Set aside.
- Melt and clarify butter. Keep phyllo dough covered with a damp towel while working.
- Lay out one phyllo sheet, brush with butter, then top with another sheet and brush again. Add a spoonful of nut mixture along one short edge and roll tightly into a log.
- Repeat process with remaining sheets and filling. Place rolls seam-side down on the baking sheet.
- Bake for 30–35 minutes until golden and crisp.
- Meanwhile, make the syrup: combine honey, water, lemon juice, sugar, and orange zest in a saucepan. Simmer for 8–10 minutes, then let cool.
- Once rolls are out of the oven, immediately pour cooled syrup evenly over them. Let rest for 1 hour before serving.
Notes
- Use freshly chopped nuts for better texture and flavor.
- Cold syrup on hot rolls helps preserve crispness.
- Don’t overfill the rolls to prevent tearing and soggy centers.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg