This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
- 10 oz. (2 1/2 sticks) butter
- 2 1⁄3 cups shelled walnuts, finely chopped
- 1 1⁄4 cups sugar
- 1 tbsp. ground cinnamon
- 1 (1-lb.) package fresh or thawed frozen phyllo dough
- 1 drop rosewater
- 1⁄2 tsp. fresh lemon juice
- reheat oven to 350º. Melt butter in a small pan over medium heat. To make the filling, mix together walnuts, 1⁄4 cup of the sugar, and cinnamon in a medium bowl and set aside.
- Unwrap phyllo and carefully separate 2 top sheets of phyllo from stack. Lay them flat, one on top of the other, on a clean surface with a long side facing you. Quickly cover phyllo stack with a clean, damp dish towel to keep sheets from drying out. Brush top sheet of phyllo with some of the butter, then scatter with 3 tbsp. of the filling, leaving a 1⁄2” border around edge. Fold edge of phyllo closest to you over by 1″; lay a 14″ wooden dowel,1⁄2” in diameter, along top of fold, then roll up pastry around dowel into a long cylinder. Using both hands, gently push ends together, pleating pastry accordion style, until pastry is about 7″ long. Slide pastry off dowel onto a sheet pan and brush top with a little butter. Repeat process, keeping phyllo covered, using up the remaining phyllo, filling, and butter to make about 14 pleated pastries in all. Bake until golden, 30–40 minutes. Remove from oven; allow to cool completely.
- Meanwhile, heat the remaining 1 cup sugar and 3⁄4 cup water in a small pan over medium heat, stirring occasionally, until thick enough to coat back of spoon, about 10 minutes. Add rosewater and lemon juice.
- Trim 1⁄2” off ends of pastries and halve pastries clockwise. Drizzle a little of the hot syrup into hole in center of each pastry to moisten centers. Transfer pastries to a tray; drizzle more syrup over them. Serve at room temperature.