Ease of Preparation: Medium
Yield: 12 servings
ingredients:
- 4 cups (960 ml) walnuts
- ¼ cup (60 ml) sugar
- 1 teaspoon (5 ml) ground cinnamon
- 1 lb (454 g) phyllo dough
- 1 cup (240 ml) butter, melted
- 2 tablespoons (30 ml) crushed pistachios
Syrup:
- 1 cup (240 ml) water
- 2 cups (480 ml) sugar
- ½ cup (120 ml) honey
- 1 tablespoon (15 ml) lemon juice
method:
Preheat oven to 350 F (180 C).
Add walnuts to a food processor and process until finely crushed
Transfer to a bowl. Add sugar and cinnamon and combine.
Unroll phyllo and lay a damp tea towel over top to keep from drying out as you work.
In a greased pan, fit five 16-inch (41 cm) long sheets of phyllo on the bottom.
Brush generously with melted butter. Top with about ¼ of the nut mixture.
Repeat with four more sheets of phyllo, and top with ¼ of the mixture. Repeat until all the nut mixture is used up.
Top with five sheets of phyllo. Brush that layer with melted butter and score to make it easier to cut.
Bake in the oven for 45 minutes, or until golden.
Meanwhile, make syrup by adding water, sugar, and honey to a pan. Bring to a boil and then down to a simmer. Cook for 10 minutes until it has thickened into a syrupy consistency.
Add lemon juice and stir in.
Take off the heat
Remove phyllo from oven and let cool.
Pour hot syrup over top. Top with crushed pistachios.
Cut according to score marks.
Serve.
