By: Secondsanyone
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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Cup(c) | butter | |
| 2 1/2 | Cup(c) | walnut pieces, chopped finely | |
| 1 | Cup(c) | superfine sugar | |
| 1 | Teaspoon(t) | cinnamon, ground | |
| 1/2 | Teaspoon(t) | cloves, ground | |
| 8 | Ounce(oz) | authentic greek filo pastry | |
| 3/4 | Cup(c) | greek honey | |
| 2 | Teaspoon(t) | lemon juice | |
| 2/3 | Cup(c) | cup water |
Preparation
Melt the butter and use a little to lightly grease a deep 10 by 7 inch metal baking pan. Place the walnuts, sugar, cinnamon, and cloves in a bowl and mix well. Cut the pastry sheets in half widthwise. Take one sheet of pastry and use to line the pan. Brush the sheet with a little of the melted butter. Repeat with half of the pastry sheets, then sprinkle with the walnut filling. Top with the remaining pastry sheets, brushing each with butter and tucking down the edges. Using a sharp knife, cut the top layers of the pastry into 12 diamond or square shapes. Bake in a preheated oven, 425° F, for 10 minutes, then reduce the oven temperature to 350° F and bake for another 20 minutes, until golden brown. Just before the pastries have cooked, make the honey syrup. Put the honey, lemon juice, and water in a pan and simmer for about 5 minutes, until combined. Set aside. When the pastries are cooked, remove from the oven and evenly pour over the honey syrup. Let cool. Before serving, cut along the marked lines again to divide into pieces.