Greek Walnut Rolls

• 1/2 pound shelled walnuts, finely chopped
• 1/2 teaspoon cinnamon
• 1/2 teaspoon powdered cloves
• 1/4 cup sugar
• 18 leaves of phyllo dough
• 2 cups (1 pound) unsalted butter, melted
• 2 cups water
• 1 1/2 cups sugar
• 1 slice lemon

1. Preheat oven to 375 degrees.
2. Combine nuts with cinnamon, cloves and sugar.
3. Set aside.
4. Brush three phyllo leaves generously with melted butter and stack them on each other evenly.
5. Sprinkle evenly with a thin layer of the nut-sugar mixture.
6. Brush three more sheets of dough with butter, stack them and lay them over the nut mixture.
7. Sprinkle another layer of nuts on the top sheet of dough.
8. Roll lengthwise, jellyroll fashion.
9. Brush top of roll with melted butter.
10. Prepare two more rolls in this fashion, using the remaining sheets of dough and nut mixture.
11. Cut each roll into one-inch slices.
12. Place the slices close together, side by side, in one or more baking pans.
13. Bake about 30 minutes, or until the pastry is crisp and golden brown.
14. While walnut rolls bake, prepare the syrup.
15. Combine water, sugar, and lemon slice in a small, heavy-bottom saucepan and simmer for about 10 minutes, or until a light syrup is formed.
16. Pour warm syrup over walnut rolls as soon as they are taken from the oven.
17. Serve the cookies at room temperature.
18. Store in airtight metal cookie tins.

walnuts, cinnamon, powdered cloves, sugar, dough, unsalted butter, water, sugar, lemon

Taken from cooking.nytimes.com/recipes/1516 (may not work)