| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Dessert | 36 | Servings |
INGREDIENTS
| 1 | lb | Shelled walnuts; 2 cups, 2 pounds unshelled |
| 1 | lb | Blanched almonds |
| 2 | ts | Ground cinnamon |
| 1 | ts | Ground allspice |
| 2/3 | c | Sugar |
| 1 | lb | Unsalted butter; melted and cooled |
| 1 | lb | Filo dough; * see note |
| 36 | Whole cloves | |
| Sugar syrup; see recipe |
INSTRUCTIONS
Preheat oven to 350 degrees. Coarsely grind (or finely chop) walnuts and almonds; place in a mixing bowl. Add cinnamon, allspice, and sugar; mix thoroughly. Brush a 9 by 13-inch baking dish with melted butter. Unfold filo dough so it lays flat, then cover to prevent it from drying out. Line dish with 10 to 12 filo sheets, brushing each with melted butter before adding the next sheet. Spread a thin layer of the nut mixture over the filo, cover with a filo sheet, brush with butter, and cover with another thin layer of the nut mixture. Repeat process until all of the nut mixture is used. Then cover with the remaining filo sheets, brushing each with butter as you layer it in the dish. Brush top sheet lavishly with butter. With a very sharp knife or single-edged razor blade, cut diagonally across the pan to make small diamonds, going only deep enough to reach through the unfilled top filo layers. Insert a clove up to base of bud in center of each triangle. Bake until evenly browned and crispy (about 1[1/2] hours). Meanwhile, prepare syrup and set aside to cool. Remove pastry from oven, cool slightly, and pour cooled syrup evenly over the top; it should penetrate all of the layers. Cool several hours or overnight. Serving Ideas : Finish cutting through the filo layers to serve. NOTES : Thawed in refrigerator overnight if frozen. Yield: 3 dozen diamonds. Recipe by: Cole Publishing Group Recipe Collection Posted to JEWISH-FOOD digest Volume 98 #015 by lisamontag@juno.com (Lisa Montag) on Jan 8, 1998
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