Description
These Greek Nut and Honey Pastry Rolls are a delightful traditional dessert featuring crisp, buttery phyllo dough filled with a spiced mixture of walnuts and pistachios. Once baked to golden perfection, they are drenched in a fragrant honey syrup infused with lemon and orange zest, creating a perfect balance of sweet, nutty, and citrus flavors. Ideal for festive occasions or a special treat, these rolls bring authentic Greek flavors to your table.
Ingredients
Scale
Phyllo and Butter
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted and clarified
Nut Filling
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup sugar
Syrup
- 1/2 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- Zest of 1 orange
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Nut Filling: In a mixing bowl, combine finely chopped walnuts, pistachios, ground cinnamon, ground cloves, and sugar. Mix well and set aside.
- Melt and Clarify Butter: Gently melt the butter until clarified (removing milk solids). Keep the phyllo dough covered with a damp towel to prevent drying while assembling.
- Assemble Rolls: Lay one sheet of phyllo dough flat, then brush generously with clarified butter. Place a second sheet on top and brush again with butter. Spoon a portion of the nut filling along one short edge, then roll the dough tightly into a log shape.
- Repeat Assembly: Repeat the layering and rolling process with all remaining phyllo sheets and nut filling, then place each roll seam-side down on the prepared baking sheet.
- Bake Rolls: Bake the assembled rolls in the preheated oven for 30 to 35 minutes or until they turn golden brown and crisp.
- Make Honey Syrup: While baking, combine honey, water, lemon juice, sugar, and orange zest in a saucepan. Bring to a simmer and cook for 8 to 10 minutes until slightly thickened, then allow to cool.
- Syrup Application & Resting: Once the rolls are finished baking, immediately pour the cooled honey syrup evenly over them to soak. Let the rolls rest for about 1 hour so they absorb the syrup before serving.
Notes
- Keep the phyllo dough covered with a damp towel at all times to prevent it from drying out and becoming brittle.
- Clarifying the butter helps achieve a crispier texture without burning the milk solids.
- You can substitute walnuts or pistachios with other nuts like almonds or hazelnuts if preferred.
- Allowing the rolls to rest after syrup application is crucial for optimal flavor and texture.
- These rolls can be stored at room temperature in an airtight container for up to 3 days.
