- 60 mins
- 100 mins
Ingredients
- For the syrup:
- 1/2 cup clarified butter, plus extra for brushing
- 3 cups walnuts, coarsely ground
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 9 oz. ready-made phyllo dough
- 1 1/2 cups superfine sugar
- 1 tbsp. freshly squeezed lemon juice
- 4 tbsp. corn syrup
Preparation
Step 1
Preheat oven to 350 degrees F.
Brush 1 or 2 cookie sheets with melted butter. Combine the ground walnuts, cinnamon, and cloves in a bowl. Stack 3 phyllo sheets, one on top of the other, brushing each with melted butter. Sprinkle some of the walnut mixture over the surface and lay another 2 sheets on top, brushing each with butter.
Sprinkle with a little more of the walnut mixture and lay another 2 phyllo sheets on top, brushing each with butter. Repeat the procedure once more.
Starting at the short end, roll up tightly into a thick cylinder. Dampen the edge and press to seal. Using a sharp knife, cut the cylinder into 1 1/2 inch slices. Put the pinwheels on the prepared cookie sheet, side by side, cut sides up. Make more pinwheels in the same way with the remaining phyllo.
Brush the tops with the remaining butter and bake for about 40 minutes, or until golden brown.
Meanwhile, make the syrup. Put the sugar, lemon juice, and corn syrup or glucose into a pan, pour in 1 1/2 cups water, and bring to a boil, stirring until the sugar has dissolved. Boil, without stirring, for 5 minutes, then remove from the heat. Ladle the syrup over the pinwheels as soon as they are removed from the oven.
Let them absorb the syrup and cool completely. Transfer to a serving dish.