Recipe courtesy of Martha Stewart
1 hr 56 min
40 min
21 pieces


Honey Syrup:


Place rack in center of oven, and heat oven to 325 degrees F. Brush a 9 by 9-inch pan with melted butter. Set aside. Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside. Place 1 sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2 by 15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter. Sprinkle 3 tablespoons of the nut mixture over the bottom 1/3 of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1-inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut). Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cooled Honey Syrup over pastry; it will come about 3/4 of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.;

Honey Syrup:

Combine sugar with 2 cups water in a small saucepan. Stir to dissolve. Add lemon juice, zest, and cinnamon sticks to pan. Place over medium-high heat, and cook to 221 to 222 degrees F on a candy thermometer. Add honey and stir to combine.

Yield: 3 cups


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