A wooden skewer, dowel, or chopstick is the only special tool needed to make this crispy scrunched phyllo pastry filled with chopped nuts and drizzled with sugary syrup. A splash of fresh lemon juice adds bright, zesty flavor to the syrup that balances both the sweetness of the pastry and the rich, buttery walnuts. The recipe is from Roberta Kochakian of Los Angeles, who is descended from a family of Armenian Genocide survivors and has devoted much of her life to chronicling traditional Armenian recipes and cooking techniques.
Walnuts are packed with nutrients, and thanks to a relatively mild flavor, can be used in a variety of dishes. They’re a great substitute for pine nuts in pesto, can be turned into a savory salad dressing, and add great flavor and texture to cookies and brownies. Here, our best recipes showcasing walnuts.