Ingredients
2 lbs filo
5 cups walnuts, coarsely ground
3/4 cup sugar
3 tsp cinnamon
1 1/2 lbs melted butter
Syrup:
3 cups sugar
2 cups water
juice of 1/2 lemon
rind of one lemon
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Mix nuts, sugar, and cinnamon together. 2. Butter 17x12 baking pan and start layering filo into pan, brushing each piece with melted butter. 3. After eight layers, sprinkle about 1 cup nuts mixture on buttered layers. 4. Layer again with 5 sheets of filo, brushing with butter. 5. Sprinkle again with 1 cup of nut mixture. 6. Continue this process until 5 layers of nuts are spread. 7. Cover with 8 layers of filo, again brushing with melted butter. 8. With a sharp knife cut into pastry. 9. Make 1 1/2 inch strips, lengthwise, and then cut on the diagonal, forming diamond shapes. 10. Bake in preheated oven at 375 about 1/2 hour, or until filo crust is golden in color. 11. Remove from oven and slowly pour cooled syrup on top. 12. Let stand for several hours before serving. SYRUP: Bring to a boil sugar, water, lemon juice, and lemon rind. Then boil gently for 5 minutes. Set aside to cool.