Ingredients
- phyllo dough1 lb (454 g)
- walnuts, chopped coarsely4–5 cup
- white granulated sugar1/2 cup
- ground cloves1/4 tsp
- cinnamon1 tsp
- sweet butter3/4 lb (340 g)
- water2 1/2 cup
- white granulated sugar3 cup
- lemon juice3 tsp
- vanilla extract1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.
Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.
Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
Repeat 5 times, making 5 layers.
On the 6th sheet, sprinkle evenly with nut mixture.
Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.
Use a sharp knife to cut into diamond shapes.
Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.
Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
Pour cooled syrup over hot pastry. Enjoy!
