This traditional Greek pastry dessert is sweet and nutty and made for Christmas Eve.
1 kg phyllo crust
1 cup sugar
1 kilo walnuts, cleaned and ground
1 tsp cinnamon
For the syrup:
2 ½ cups sugar
½ lemon (the juice and the skin)
Preheat oven at 150°-180° C.
1. Beat in the mixer the sugar with the eggs (yolks and whites), add the cinnamon and finally ¾ of the walnuts.
2. Cut the phyllo into 5 strips, butter each one slightly, place one tablespoon of filling at the edge of each strip and wrap lightly.
3. Place the flutes in rows on the buttered pan, sprinkle them with a bit of butter and bake in a low heat oven.
4. Prepare the syrup in a wide saucepan.
5. As soon as the flutes are cooked, and while they are still warm, dip them in the saucepan with the syrup, with a ladle with holes, two by two. As soon as you dip them, take them out almost immediately.
6. Place them in a platter, sprinkle them with caster sugar and the remaining walnuts.