Rich, sweet, crisp, nutty - the ancient sweet ticks so many dessert boxes.
- 4 cups walnuts
- ¼ cup sugar
- 1 tsp ground cinnamon
- 500 g filo dough
- 1 cup butter, melted
- 2 tbsp crushed pistachios
- 1 cup (250 ml) water
- 2 cups (400 g) sugar
- ½ cup (125 ml) honey
- 1 tbsp (20 ml) lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 180°C (350°F).
- Add walnuts to a food processor and process until finely crushed. Transfer to a bowl. Add sugar and cinnamon and combine.
- Unroll filo 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.