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- 1 cup mixed hazelnuts, pecans and walnuts
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 teaspoon ground allspice
- 3 sheets phyllo pastry
- 2 tablespoons unsalted butter, melted
- Confectioners' sugar, for dusting
- Cream or ice cream, for serving
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and butter it.
Place the nuts in a food processor and process to a coarse meal. Combine the honey and butter in a small saucepan and stir over low heat until combined. Add to the processor along with the allspice and process to combine.
Brush each sheet of phyllo with melted butter, layering one on top of the other. Cut the layered sheets lengthwise into 4 strips. Place 2 teaspoons of the nut mixture on one corner of each strip and fold diagonally across. Continue to fold backwards and forwards diagonally across the entire pastry strip. (You should end up with a triangular packet.) Brush each packet with a little more melted butter and place on the baking sheet. Bake for 15-20 minutes, or until the packets are puffed and golden.
Sprinkle with confectioners' sugar and serve with cream or ice cream.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
366 calories; 30g total fat; 23mg cholesterol; 71mg sodium; 23g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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