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225 g/8 oz/1 cup unsalted (sweet)
butter, melted
225 g/8 oz filo pastry (paste)
275 g/10 oz walnuts, chopped
75 g/3 oz caster (superfine) sugar
10 ml/2 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
For the syrup:
225 g/8 oz/1 cup granulated sugar
Finely grated rind and juice of 1 small
lemon
A little rose water (optional), to serve |
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Method:
Brush a 28 x 18 cm/11 x 7 in shallow
baking tin (pan) with a little of the melted butter. Line with a sheet
of filo pastry. Brush with butter and repeat until you have four
layers of buttered pastry. Mix together the nuts, caster sugar and
spices and spread over the pastry. Top with the remaining layers of
pastry, again brushing with butter in between each layer and then on
top. Score the top layer in a criss-cross pattern, with lines about
2.5 cm/ 1 in apart. Bake in a preheated oven at 180°C/350°F/gas mark 4
for 40 minutes or until golden brown and cooked through.
Meanwhile, put the syrup ingredients in a saucepan and heat gently,
stirring, until the sugar has dissolved. Boil rapidly for 4 minutes.
When the pastry is cooked, mark the top into 10 squares and spoon the
hot syrup over. Leave to cool, then chill until the next day. Cut into
squares and sprinkle with a few drops of rosewater before serving, if
liked.
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