Fruit and Nut Roll

In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.

Create a well in the center, add the egg yolks and stir to form a paste.

Stir in the salt, cinnamon and water and form into a ball.

Cover in plastic wrap and refrigerate for at least 2 hours or overnight.

On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.

Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.

Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.

Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!