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Zola's Restaurant Greek Pastry




  • 1 cup pistachios
  • 1 cup walnuts
  • 1 cup hazelnuts
  • 1 cup almonds
  • 1 cup chopped dates
  • 1 egg
  • 2 tablespoons melted butter
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 cup brandy
  • Zest and juice of 1 orange
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 box filo dough
  • 1/2 cup (1 stick) butter, melted

Sugar Water

  • 2 cups granulated sugar
  • 3 cups water
  • 4 or 5 whole cloves
  • 1 (4-inch) piece cinnamon stick
  • Zest of 1 lemon
  • 1/2 cup brandy


  1. Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.
  2. Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degrees F oven, or until lightly browned.
  3. In small saucepot combine sugar water ingredients. Simmer 15 minutes.
  4. Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.
  5. Slice and serve with fresh fruit whipped cream.

Source: - Debra Paquette/Zola's Restaurant - Monday, April 23, 2001 - Recipe #2698

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