ingredients
makes 24
1 cup walnuts, finely chopped
1 tablespoon soft brown sugar
1 teaspoon ground cinnamon
1 1/2 tablespoons butter, melted
8 sheets filo pastry
1/4 cup butter, melted
for the syrup
1 cup sugar
2 tablespoons honey
2 teaspoons orange flower water, optional
method
1. Preheat the oven to hot 210°C (415°F). Brush a baking tray with oil or melted butter.
2. To make the filling, place the walnuts, sugar, cinnamon and butter in a small bowl and stir until combined.
3. Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo pastry on a work bench, brush with melted butter and fold in half. Cut the sheet into three strips and place a heaped teaspoon of filling close to the front edge of the pastry. Roll up, tucking in the edges. Place on the prepared tray and brush with melted butter.
4. Repeat with the remaining pastry sheets. Bake for 15 minutes, or until golden brown.
5. To make the syrup, combine the sugar, honey and 1/2 cup water in a small pan. Stir over low heat, without boiling, until the sugar has completely dissolved. Bring to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat and add the orange flower water.
6. Transfer to a wire rack over a tray and spoon the syrup over the pastries while both the pastries and syrup are still warm.
more information
Store in an airtight container for up to 2 days.
