Ingredients
- HONEY SYRUP:
- 1 pkg (1 lb) frozen phyllo dough, thawed
- 2/3 cup melted butter
- 1 cup coarsely chopped walnuts
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tbsp dry bread crumbs
- 1 cup sugar
- 1 cup water
- 1 cup honey
- Peel from 1 lemon
- 1 tbsp lemon juice
Preparation
Step 1
On a working surface, make a stack of 5 phyllo sheets, brushing each sheet with melted butter (use about half the butter). Cut the stack into 24 squares. Line the cavities of a 24-cup miniature muffin pan with phyllo squares. Trim ends to form round cups. Cover with a damp cloth to keep the pastry moist.
Roll up the remaining pastry and, with a sharp knife, cut into very thin shreds (about 1/16" thick). Divide into 24 equal portions. Cover with a damp cloth and set aside.
Mix the walnuts, cinnamon, cloves, and bread crumbs in a bowl.
Take on portion of the shredded phyllo at a time and shape it into a small bird's nest. Put 1/2 tbsp of the nut mixture into the center of the "nest" and roll it up into a ball. Place into the center of a pastry-lined muffin cup. Repeat the process to fill the remaining muffin cups.
Preheat the oven to 350 degree F. Brush pastry tops with the remaining butter. Bake pastries for 25-35 minutes until golden brown.
HONEY SYRUP:
While pastries are baking, prepare the Honey Syrup: Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.
Drizzle baked pastries with the syrup. Serve warm or chilled, or freeze pastries until ready to serve.