Honey nut rolls (bourekakia)
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Honey nut rolls (bourekakia)
  Honey    Rolls    Greek    Nuts  
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17989. Report a problem with this recipe.
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      Title: Honey nut rolls (bourekakia)
 Categories: Greek, Desserts
      Yield: 1 servings
 
MMMMM--------------------------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

MMMMM---------------------------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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Recipe ID 17989 (Apr 03, 2005)

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