- 140 g (5 oz/1 cup) pistachios
- 140 g (5 oz/1 cup) walnut pieces
- 1 teaspoon ground cinnamon
- 55 g (2 oz/¼ cup) caster (superfine) sugar
- 150 g (5½ oz) unsalted butter, chopped
- 1½ tablespoons vegetable oil
- 16 sheets filo pastry (each measuring 27.5 x 43 cm/11 x 17 inches)
- 30 g (1 oz/¼ cup) pistachios, extra, finely chopped
1. Preheat the oven to 180°C (350°F/Gas 4). Line 2 baking trays with non-stick baking paper. Place the pistachios, walnuts, cinnamon and sugar in the bowl of a food processor and pulse until coarsely ground.
2. Heat the butter in a small saucepan over low heat until just melted. Add the oil and set aside. Lay the filo pastry flat on a work surface and cover with a clean tea towel (dish towel), then a slightly damp tea towel to prevent it drying out. Take 1 sheet of pastry and place it flat on the work surface. Brush with a little of the butter mixture, then top with another sheet of filo (pic 1). Repeat with 2 more sheets of filo, brushing each sheet with the butter mixture. Sprinkle over 70 g (2½ oz/½ cup) of the nut mix.
3. Cut the pastry stack in half lengthways, then cut each strip into 6 evenly sized rectangles. Working with one rectangle at a time and starting with a shorter edge, roll up tightly into a cigar shape (pic 2). Place on baking trays lined with non-stick baking paper. Brush with a little more butter mixture. Repeat with the remaining filo pastry, nut mix and butter mixture. Bake for 15-20 minutes or until golden.
4. Meanwhile, to make the syrup, combine all the ingredients in a saucepan over medium heat and stir until the sugar dissolves. Boil for 5 minutes, then remove from the heat.
5. Cool the filo rolls on the trays for 5 minutes, then transfer to a large tray. Drizzle two-thirds of the syrup over the warm filo rolls (pic 3) , then allow them to cool to room temperature.
6. To serve, arrange the filo rolls on a serving platter, drizzle with the remaining syrup and sprinkle with the extra pistachios.
- Makes 48
- Cuisine - Greek
- Course - Dessert