Zola's Greek Restaurant Pastry


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A Greek version of the classic baklava with pistachios, walnuts, dates and more!

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  • 1 C. pistachios
  • 1 C. walnuts
  • 1 C. hazelnuts
  • 1 C. almonds
  • 1 C. chopped dates
  • 1 egg
  • 2 Tbs. melted butter
  • 1 C. granulated sugar
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/4 C. brandy
  • Zest and juice of 1 orange
  • Zest of 1 lemon
  • 1/2 tsp. salt
  • 1 box filo dough
  • 1/2 C. (1 stick) butter, melted
  • Sugar Water:
  • 2 C. granulated sugar
  • 3 C. water
  • 4 or 5 whole cloves
  • 1 (4-inch) cinnamon stick
  • Zest of 1 lemon
  • 1/2 C. brandy

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Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.

Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 C. nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15-20 minutes in 350 degree oven, or until lightly browned.

In small saucepot combine sugar water ingredients. Simmer 15 minutes. Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed. Slice and serve with fresh fruit whipped cream.

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