- 1/2
cup (120 ml) sugar - 1/2 cup (120 ml) water - 1/4 cup (60 ml) maple
syrup - 1 tbsp (15 ml) lemon juice - 1/4 tsp ( 1.5 ml)
cinnamon
Prepare a 8" by 8" (20 cm by 20 cm) baking dish (or a different
shape, but same surface area) by greasing it lightly.
Defrost the
phyllo according to the package instructions. Roll out your phyllo on wax paper
and cut about 20 sheets to the size of your baking dish. Cover the cut sheets
with a wet towel (to keep it from drying) and replace the remaining phyllo in
its package and refreeze.
Combine the walnuts, cinnamon and sugar.
Place one sheet of phyllo in the bottom of your dish and brush with melted
butter or margarine. Add about five more sheets, brushing each. (Remember to
keep the remaining sheets covered with the wet towel.) Evenly spread 1/4 of the
walnut mixture, add two or three more sheets of phyllo, brushing each with
butter or margarine. Continue with three more layers and then add about four
more phyllo sheets for the top. Brush each sheet with butter or margarine. Cut
two diagonals to make four triangular pieces. Bake at 350F (180C) for 30
minutes or until the top is golden brown.
While the pastry is baking,
combine the sauce ingredients in a pan, bring to a boil and let simmer for five
minutes. Let the sauce cool slightly. Pour the sauce over the pastry
immediately after removing it from the oven. Let it cool to room temperature
before serving. Makes four generous servings.
