Greece's most popular pastry and Taverna Opa's best selling dessert.
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For the filling:
1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted
For the syrup:
1 1/4 cups honey
The universal Greek appetizer that goes with anything.
2 cups plain yogurt
1 cucumber
A few cloves of chopped garlic
A few sprigs of chopped dill
Salt to taste
1/2 teaspoon pepper
1/2 tablespoon red vinegar
2 tablespoons olive oil
Directions
