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      RECIPE TITLE "Filo Nut Pastries Recipe"
    Source: Dessert - The Grand Finale,
    courtesy of

    yieldssERVES 4 time--- difficultymoderate



    1 cup mixed hazelnuts, pecans and walnuts
    2 tablespoons honey
    1 tablespoon unsalted butter
    1 teaspoon ground allspice
    3 sheets filo pastry
    2 tablespoons unsalted butter, melted
    Confectioners' sugar, for dusting
    Cream or ice Cream, for serving

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    Preheat oven to 350 degrees F. Line a baking sheet with parchment or waxed (greaseproof) 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 with the allspice and process to combine.

    Brush each sheet of filo 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 Facts
    Serves 4
    Facts per Serving
    Calories: 366 Fat: 30g Carbohydrates: 23g
    Cholesterol: 23mg Sodium: 71mg Protein: 6g
    Fiber: 4g % Cal. from Fat: 74% % Cal. from Carbs: 25%

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    Glorious Foods of Greece Glorious Foods of Greece
    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


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