In bowl, combine:

  • 1/4 cup sugar
  • 3/4 cup chopped walnuts
  • 1 1/3 cup blanched chopped almonds
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground/grated nutmeg
  • 1/8 tsp ground ginger

Set above ingredients aside.  Then:

  1. Preheat oven to 325 degrees F, grease a 13×9″ glass dish
  2. Melt 1 cup unsalted butter in small bowl.
  3. Trim 1 pound (~18 sheets) Filo pastry dough to size of glass dish.
  4. Line bottom of glass dish with 1 sheet of filo pastry; brush on small amount of butter to coat.  Add 7 more sheets, brushing each with butter before laying down the next.  Cover Filo pastry to keep it from drying out.
  5. Spread 1/2 of nut mixture (above) on top of pastry.
  6. Add 4 more sheets of pastry, brushing butter on each sheet.
  7. Spread other 1/2 of nut mixture on top and cover with remaining filo dough (brushing each sheet with butter) – about 5 sheets.
  8. Spread remaining butter on top.
  9. Use a sharp knife to cut through top layers of pastry to make a diamond grid of about 25 pieces.
  10. Bake in oven 1 hour, or until golden brown.  Cover with foil during baking to prevent over-browning.  Cool in pan.

While cooling, in large sauce pan, combine:

  • 1 1/2 cup sugar
  • 1 1/4 cup water
  • 1 tsp ground cloves
  • 2 Tbsp honey
  • Peel from 1/3 a lemon
  1. Heat gently, stir continually until sugar is melted.  Let boil about 5 minutes.  Remove lemon peel and pour syrup evenly over filo pastry.  Allow to cool slightly.

Enjoy warm or cooled.



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