| 1 | *note: nuts may be walnuts, almonds, pecans, pistachios or any combination. |
| 2 | Defrost filo to room temperature at least 2 hours before using. |
| 3 | Mix filling in a bowl and set aside. |
| 4 | Melt butter in a small pan, and return to heat when it cools and doesn"t flow easily while you are working with filo. |
| 5 | Smooth 3 sheets of filo flat on a cutting board. |
| 6 | With a pastry brush, dribble warm butter between sheets. |
| 7 | Sprinkle 2/3 cup of nut filling over top, spreading to corners. |
| 8 | Lay another 3 sheets of filo over filling, buttering between them. |
| 9 | Fold edges over on each side to keep nuts from rolling out. |
| 10 | Starting with the end nearest to you, roll away from you as tightly as you can. |
| 11 | Cut into 1" slices. |
| 12 | Place each roll in oiled pan, next to each other, snugly, nuts facing upwards. |
| 13 | Continue using all the filo and filling. |
| 14 | When all the slices are in the pan, dribble a teaspoon of warm butter on top of each slice. |
| 15 | It will disappear into the layers of nutmeats. |
| 16 | Bake at 350°F for 45 minutes. |
| 17 | Begin making syrup 20 minutes before the pastry is ready to be taken out of the oven. |
| 18 | Pour hot syrup over rolls immediately upon removal from oven. |
| 19 | Use a spoon to ladle it over each one. |
| 20 | Set aside to absorb syrup for 4 hours. |
| 21 | Do not refrigerate |
