- 1/2 pkg phyllo dough
- 1 3/4 cups (420 ml)
walnuts, finely chopped
- 1/4 cup (60 ml) pistachios, finely chopped
cup (60 ml) margarine, melted
- 1/2 tsp (3 ml) cinnamon
- 3 tbsp (45 ml)
- 1/2 cup (120 ml) sugar
- 1/2 cup (120 ml)
- 1/4 cup (60 ml) maple syrup
- 1 tbsp (15 ml) lemon juice
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.
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.