INGREDIENTS

INSTRUCTIONS

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
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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