1. In a small saucepan, combine syrup ingredients. 2. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. 3. Cook over a medium heat for 10 minutes, until slightly thickened. 4. Remove rinds and allow to come to room temperature before using. 5. Combine nut filling ingredients together in a bowl. 6. Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.). 7. Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter. 8. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan. 9. Brush these with melted butter. 10. Pour 1/2 the nut mixture into pan and spread evenly. 11. Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture. 12. Place 4 phyllo sheets over first nut layer, brushing each sheet with butter. 13. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan. 14. Brush these with melted butter. 15. Pour remaining nut mixture into pan and spread evenly. 16. Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture. 17. Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter. 18. Tuck in the buttered phyllo neatly around. 19. Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces. 20. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry). 21. Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown. 22. Allow to cool for 5 minutes. 23. Carefully spoon cool syrup over pastry. 24. Allow to stand overnight. 25. Cut through the scored pieces and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
