Veggie Revolution - Welcome to our delicious vegetarian web site
Complete Recipe Index
Breakfast Ideas
Easy Lunches
Dinner Menu Plans
Quick Meals
Dinner Party Ideas
Metric Conversion
Becoming Vegan
What the web designer eats
Follow us on Twitter



- 1/2 pkg phyllo dough
- 1 3/4 cups (420 ml) walnuts, finely chopped

- 1/4 cup (60 ml) pistachios, finely chopped
- 1/4 cup (60 ml) margarine, melted
- 1/2 tsp (3 ml) cinnamon
- 3 tbsp (45 ml) sugar


- 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 ( 2 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, pistachios, cinnamon and sugar. Place one sheet of phyllo in the bottom of your dish and brush with 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 margarine. Continue with three more layers and then add about four more phyllo sheets for the top. Brush each sheet with 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. Serves 8.