Greek Pastry

Greek Pastry

Greek Pastry
If you're a fan of baklava, you'll go nuts over a new take on a traditional Greek favorite. One thing is for sure -- this decadent dessert won't go to waste. In fact, you'll be hardpressed to even find a crumb.
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Ingredients
1 cup pistachios
1 cup walnuts
1 cup hazelnuts
1 cup almonds
1 cup chopped dates
1 egg
2 tbsp. melted butter
1 cup granulated sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 cup brandy
Zest and juice of 1 orange
Zest of 1 lemon
1/2 tsp. salt
1 box phyllo dough
1/2 cup (1 stick) butter, melted
Sugar Water:
2 cups granulated sugar
3 cups water
4 or 5 whole cloves
1 (4-inch) cinnamon stick
Zest of 1 lemon
1/2 cup brandy

Methods/steps
  1. Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.
  2. Cut phyllo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4-cup nut mixture on bottom of phyllo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15-20 minutes in 350-degree oven, or until lightly browned.
  3. In small saucepot combine sugar water ingredients. Simmer 15 minutes. Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow soaking up all liquid, turning if necessary. Refrigerate to help set, if needed. Slice and serve with fresh fruit whipped cream.

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