Greek Nut Roll à la Aphrodite Lianides

Preparation info

  • 35 to 40 slices

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup finely chopped pecans
  • 1 cup finely chopped walnuts
  • 1 cup finely chopped almonds
  • ¼ cup sugar
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ pound phyllo pastry (Greek strudel leaves)
  • 2 cups butter, melted
  • 1 cup water
  • 1 cup Greek honey
  • 1 teaspoon fresh lemon juice


    1. Preheat oven to moderate (350°F.).

    2. Combine the nuts, sugar, cloves and cinnamon.

    3. Brush two sheets of phyllo pastry with melted butter and arrange one sheet atop the other. Sprinkle with two tablespoons of the nut mixture. Repeat this procedure until there are three layers of pastry and nuts. Roll like a jelly roll. Continue to prepare the rolls until there are three.

    4. Cut each roll into one-inch slices. Place the slices on buttered baking sheets with sides.

    5. Bake the nut-roll pieces for twenty minutes, turn them over, and continue to bake for fifteen minutes longer, until golden brown on both sides. Cool.

    6. While the pastry is baking, make the syrup. Bring the water to a boil and stir in the honey. Blend well and add the lemon juice. Cool the syrup slightly. It should still be warm.

    7. When the slices are cool, dip each piece into the warm syrup. Serve at room temperature.