Middle eastern food is my favorite ethnic food. Anytime I want something out of the ordinary, I am never disappointed by a middle eastern dish. It mixes ingredients we usually don’t use, and can be very light (this recipe is not one of those though).

Serving : 25-30

Preparation : 30 minutes

Baking time: 45 minutes


1 roll of phyllo dough sheets (Athens foods sell them by two per package) ~ 1 lb

8 tbsp butter melted

2 cups of crushed walnut

1/2 cup sugar

For the syrup:

1 cup sugar diluted in 3/4cup water

1 tsp fresh lemon juice

2 tsp orange-flower water

1 tsp rose water


allow the phyllo dough sheets to reach room temperature before using.

Brush a large dish that fits the dough with a little bit of butter.

Place a sheet of phyllo on this greased dish.

Brush the sheet with butter. Add another sheet and repeat the process until half the sheets are used.

In a food processor, crush your sugar, walnut.

Place this mixture over your pastry.

Place a phyllo dough sheet on top, brush with butter, repeat the process until you don’t have any remaining sheet.

Brush the top with butter. Cut in square or diamond shape.

In a preheated oven, 375F, bake for 45 minutes, or until top is lightly colored.

In the meantime, make the syrup.

In a saucepan, simmer the water+sugar for 10 minutes, no stirring.

Just after removing from heat, stir in the lemon juice, orange- flower and rose waters. Let it cool down.

Pour the syrup over the hot pastry, and set aside to cool off.

You can store this for a few days in an airtight container.

Bon appetit.