INGREDIENTS

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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