INGREDIENTS

INSTRUCTIONS

NUT FILLING
SYRUP
Combine and simmer the syrup ingredients for 10 minutes, cool and discard
peels and cinnamon stick.  Stir together the nut filling in a seperate
bowl.
Read the directions on the fillo dough box.  It has a lot of hints on how
to handle it.  Brush one third of the sheets with butter and place on a
buttered pan.  Yes, butter each sheet.  No, this is not fattening, the oven
bakes off the calories.  Spread 1/2 of the nut filling on the buttered
sheets.  Butter the next third, layer with the rest of the nut filling, and
butter the last third.  Make sure the top shett is buttered.
With a sharp knife score the pastry into diamonds, do not cut through to
the bottom.  Bake at 350 for 35-40 minutes, or until it is puffed, crisp
and golden brown.  Remove from the oven and pour the cooled syrup over the
top.  Let stand 4 hours (yeah, right) and cut through to the bottom layer.
Lessons Learned:
1.  This is very easy to do, but tedious and time consuming.  From start to
finish it took 3 hours.
2.  Work with a partner, one person buttering and one person placing sheets
is a lot easier.
3.  I didn't have a pan big enough for a full 14 x 18 inch sheet.  I cut
all sheets in half and used two pans, to make 14 x 9 inch sheets.
4.  It seemed to be a little on the dry side, I might consider making more
syrup next time.
5.  Lock your partner in the other room while cooking or they will make
themselves sick.  It is that GOOD!!!
Posted to EAT-L Digest 26 October 96
Date:    Sun, 27 Oct 1996 18:31:14 EST
From:    John A Morrow <morrowj@JUNO.COM>

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