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Ingredients
- Filling:
- Pastry Ingredients
- 3/4 cup butter
- 10 sheets phyllo pastry
- 1 1/2 cups chopped walnut halves
- 2/3 cup slivered apples
- 1/3 cup chopped almonds
- 1/3 cup chopped pistachio nuts
- 1/4 cup fresh bread crumbs, toasted
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- Pinch of ground cloves
- Syrup:
- 1/2 cup granulated sugar
- 1/2 cup liquid honey
- 1 cup Spiced Winter Apple Wine
- 1 strip lemon rind
- 1 cinnamon stick
- 1 Tbsp lemon juice
Preparation
Step 1
Preparation:
Grease 9-inch (2.5 cm) baking sheet. Set aside.
Filling: In bowl, stir together walnuts, apricots, almonds, pistachios, bread crumbs, sugar, cinnamon and cloves; set aside.
Syrup: In saucepan, bring sugar, honey, lemon rind, cinnamon and wine to boil, stirring. Reduce heat and boil gently until syrupy, about 12 minutes. Stir in lemon juice; simmer for 1 minute. Let cool.
In small saucepan, melt butter over low heat. Skim off foam; pour clear melted butter into bowl, leaving milky liquid in pan.
Place 1 of the phyllo sheets on work surface, covering remainder with thin damp cloth. Brush with butter. Top with second sheet; brush with butter. Spread generous 1/2 cup (125 mL) of the filling along 1 long edge & roll up. Repeat with remaining pastry, butter and filling until pan is full. Brush with butter. Place on 12-inch (30 cm) pizza pan.
Bake in centre of 350°F (180°C) oven until phyllo is golden and crisp, about 40 minutes. Remove from oven; pour syrup over coil and let cool on pan on rack, pouring any syrup that leaks onto pan.