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.