INGREDIENTS

INSTRUCTIONS

Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55
minutes  Take an eighth of the pastry strands and spread out on a board
to a  18 x 25 cm (7 x 10 inch) rectangle with strands running roughly
lengthwise. Using a pastry brush, dab some butter over strands.
Combine nut filling ingredients and spread about 2 tablespoons of
filling along one narrow edge. Roll up firmly into a neat roll.  Repeat
with remaining ingredients. Place rolls close together in a 20  x 30 cm
(8 x 12 inch) slab cake pan or baking dish. Brush top with  remaining
butter. Bake in a moderate oven, one shelf above centre,  for 50-55
minutes until golden brown.  Meanwhile, dissolve sugar in water over
heat, add lemon juice and  rind, cloves and cinnamon.  Bring to the
boil and boil over medium  heat for 10 minutes. Stir in honey, strain
and cool. Pour cooled  syrup over hot pastries and place a folded cloth
on top. Leave until  cool. Cut each roll into 5 pieces diagonally if
preferred.  ALTERNATIVE SHAPING:  Take a small handful of pastry
strands and  spread out fairly compactly on board. Have strands running
towards  you as much as possible and dab with butter. Mould a
tablespoon of  nut filling into a short sausage shape and place on one
end. Roll up  firmly into a neat roll and place in baking dish. Repeat
with  remaining ingredients. Makes about 30 rolls each about 5 cm (2
inches) long. Bake as directed above, prepare syrup and finish as in
previous recipe.  From: "The Complete Middle East Cookbook" by Tess
Mallos ISBN: 1 86302      069    Kohl's Corn Casserole  Typed for you
by Karen Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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