INGREDIENTS

INSTRUCTIONS

SYRUP
FILLING
PASTRY
To make syrup:  In a medium saucepan, combine sugar, honey, water and
cinnamon; simmer 8 minutes. Add lemon juice and cook 2 minutes longer.
Syrup should be sticky to the touch. Set aside to cool.
To make filling:  In a small bowl, combine walnuts and cinnamon until
blended; set aside.
In a small saucepan, over medium heat, melt butter; keep warm.
Fold out stack of phyllo sheets; cover surface with towel or plastic
wrap to prevent drying.  Remove only one sheet at a time.
Brush a 12 x 18-inch pan with butter.  Spread a sheet of phyllo into pan
and brush with melted butter. Repeat until there are 6 layers of phyllo.
Sprinkle one-third of nut filling on the 6th layer. Add 6 more phyllo
leaves, again brushing each with melted butter, sprinkle with one-third nut
mixture.  Repeat this procedure until all ingredients are used, ending with
6 layers of phyllo for the top.  Brush top with butter.
Preheat oven to 350 degrees F.  Before baking, cut dough in pan
diagonally into 2-inch strips, then cut diagonally again to make diamond
shapes.
Bake for 45 minutes.  Pastry should be golden brown and flaky. Pastry
should be dry, not soft, in the middle.
Pour cooled syrup over hot pastry.  Pour only enough syrup to fill
halfway on pastry.  Serve warm or cooled. Stand back and watch it
disappear.  Makes 20 servings.
No nutritional information available.
FROM:  San Juan Classic Cookbook (San Juan Islands in the Pacific
Northwest) by Janice Veal and Dawn Ashback. Received in the October 1995
cookbook swap from Zanne Willen. Formatted to MM by Trish McKenna 4/21/96.
Posted to MM-Recipes Digest V3 #196
Date: Sun, 14 Jul 1996 22:42:14 -0700
From: Tonya <imbri@oz.net>

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