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Title: Honey Nut Rolls (Bourekakia)
Categories: Greek Dessert
Yield: 1 Servings
| Karen Mintzias | ||
| FILLING | ||
| 2 | c | Chopped nuts (or more) * |
| 1/4 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1 | Orange (grated rind only) | |
| 1/2 | lb | Commercial filo sheets |
| 1/2 | lb | Sweet butter; melted |
| SYRUP | ||
| 2 | c | Honey |
| 1 | c | Water |
| 2 | c | Sugar |
| 1 | tb | Lemon juice |
*Note: Nuts may be walnuts, almonds, pecans, pistachios or any combination.
Defrost filo to room temperature at least 2 hours before using. Mix filling in a bowl and set aside. Melt butter in a small pan, and return to heat when it cools and doesn't flow easily while you are working with filo.
Smooth 3 sheets of filo flat on a cutting board. With a pastry brush, dribble warm butter between sheets. Sprinkle 2/3 cup of nut filling over top, spreading to corners. Lay another 3 sheets of filo over filling, buttering between them. Fold edges over on each side to keep nuts from rolling out. Starting with the end nearest to you, roll away from you as tightly as you can. Cut into 1" slices. Place each roll in oiled pan, next to each other, snugly, nuts facing upwards. Continue using all the filo and filling. When all the slices are in the pan, dribble a teaspoon of warm butter on top of each slice. It will disappear into the layers of nutmeats.
Bake at 350 F for 45 minutes. Begin making syrup 20 minutes before the pastry is ready to be taken out of the oven. Pour hot syrup over rolls immediately upon removal from oven. Use a spoon to ladle it over each one. Set aside to absorb syrup for 4 hours. Do not refrigerate.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York.
Typed for you by Karen Mintzias
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