• Sheets of filo pastry
  • 300g chopped walnuts (and almonds and pecans and pistachios)
  • Sugar
  • Honey
  • 1 lemon
  • butter

Brush 1st sheet with melted butter, place another on top, then butter that one (buttering layers softens pastry and helps to avoid breaking when rolling)

Add a row of copped nuts mixed with sugar

roll fairly tight and create spiral, add more rolls until spiral as big as the base of the tin.

Bake @ 170 for 30minutes

Meanwhile make the Syrup with

Water

Honey

Sugar

Zest of whole lemon

Juice of ½ lemon

Simmer for 10 minutes until gold and thickened

Pour onto hot baked spiral

Best eaten anytime after a couple of minutes

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