INGREDIENTS
- 1 16 oz. package filo pastry dough, thawed
- 13 tbsp. melted unsalted butter divided
- 4 cups walnuts chopped finely
- 1 tsp. cinnamon
- 1 cup white sugar
- 2 tbsp. fresh lemon juice
- 3/4 cup water
- 1/2 cup pure honey
INSTRUCTIONS
- Trim filo pastry dough to 13 x 9 inches and cover with a damp towel.
- Grease a 13 x 9 inch baking dish with 1 tbsp. melted butter and set aside.
- Combine sugar, lemon juice, water, and honey in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve sugar.
- Reduce heat to medium-low and let simmer another 4 minutes without stirring.
- Remove pan from heat and let cool.
- Preheat oven to 325 degrees F.
- In a food processor, pulse walnuts until chopped finely.
- Combine chopped walnuts and cinnamon in a medium bowl and stir.
- Lay 10 filo sheets one at a time into the prepared baking dish, brushing each sheet with melted butter in between layers. Spread 3/4 cup of the walnut mixture onto the filo dough in an even layer.
- Lay another 5 sheets of filo dough over top of the walnut mixture, brushing with butter between layers, and top with another 3/4 cup of the walnut mixture.
- Repeat until walnut mixture is used up and top with 10 sheets of buttered filo dough.
- Brush the top layer with butter. Slice pastry into 1 1/2 inch strips and slice diagonally in both directions to create diamonds.
- Bake uncovered for 85 minutes (1 hour 25 minutes) until pastry is golden in color.
- Immediately after removing from the oven, drizzle with cooled honey syrup over the pastry in an even layer.
- Let cool completely and serve.
- ENJOY!
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