1/2 pound butter, unsalted, melted
1 pound filo pastry
2 cups walnuts, chopped
3 tablespoons sugar
3 cups sugar
1-1/2 cups water
2 Tbs. lemon juice
Combine all ingredients in a large, heavy saucepan. Bring to a boil,
stirring frequently. Reduce heat. Once mixture boils and sugar is dissolved,
do not stir or syrup may cloud or crystallize. Cook, uncovered, over
medium-low heat until a candy thermometer registers 212 to 218F (100
to 102C). At this temperature, syrup dropped from a cold metal spoon
will fall in a sheet. Remove from heat. Cool. Use immediately or refrigerate
Note: you may substitute almonds, pistachios, or mixture for walnuts.
Note: keep filo leafs covered while working!
In small bowl combine nuts & sugar.
Brush baking dish (app. 12in x18in) with butter. Place 1 pastry sheet
in pan, brush with butter. Place second sheet on top, overlap or fold
sides if necessary, brush with butter, continue 8-10 layers. Spread
walnut mixture evenly over top sheet. Cover with remaining pastry sheets.
Butter each layer. Be sure to butter last sheet. Cut diagonal lines
down and across to form diamond shaped pieces. Bake in preheated oven
350 bake 30 min, increase heat to 450 and bake 5-10 more min, until
pastry puffs are a light golden color. While it is still hot pour syrup