Persian Pastries

Directions

1. 1
   In a bowl combine the walnuts, sugar and cardamom.
2. 2
   Butter a 9 by 9 by 1 3/4-inch baking dish.
3. 3
   Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used.
4. 4
   Cut phyllo into 8 by 11-inch sheets.
5. 5
   Place 1 sheet at a time on a work surface and lightly brush with butter.
6. 6
   Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo.
7. 7
   Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling.
8. 8
   Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling.
9. 9
   Repeat the whole procedure with the rest of the phyllo sheets.
10. 10
    Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes.
11. 11
    Syrup: Combine all of the ingredients, except nuts, and bring to a boil.
12. 12
    Simmer for 30 minutes, cool for 10 minutes, then strain.
13. 13
    Pour over pastries once they have come out of the oven and let soak for 1 hour.
14. 14
    Sprinkle with walnuts or pistachios.