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Makes about 3-4 pounds
(36 slices)
Ingredients:
1 pkg. frozen Phyllo dough, defrosted
according to label instructions
1 can Crisco butter-flavored spray or 3 sticks unsalted butter
2 cups chopped Walnuts
1 cup chopped Almonds
½ cup chopped Pistachios
1 tbsp Vanilla
5 tbsp Amaretto
1½ cups dark Honey (about 1 lb.)
1 tsp. Pomegranate paste §
1 Tbsp. Rose water §
2 tbsp whole Cloves
1 tbsp ground Cinnamon
1 cup granulated Sugar
1 tsp grated nutmeg
Large glass pan (10x16 is good)
Kitchen parchment
Preparation:
- In a saucepan,
add Honey, Sugar, Vanilla, Amaretto, pomegranate paste and cloves.
- Heat in a
double-boiler stirring frequently. Watch it
because boil-overs are particularly messy.
- Simmer for 10
minutes.
- Remove from heat,
strain, and allow to cool.
- Mix all nuts
together with remaining cup of Sugar.
Assembly:
(Either use butter-spray or brush with melted butter)
Your phyllo must be completely
defrosted [follow package directions] or it will be difficult to work with.
- Line your pan
with parchment. Spray with Crisco.
- Unroll phyllo and
lay flat. Lay slightly damp towel on it to prevent it becoming brittle.
- Move first sheet
to your work area. Generously brush with butter
- Lay the sheet
into the pan.
- Repeat steps 3
& 4 at least 4 more times.
- Butter the top
sheet. Spread about 1/3 of nut mixture on top. Press down. Butter the
top of the nuts before continuing.
- Repeat steps 4
through 6.
- Complete with 4
to 8 layers of phyllo.
- With straight
edge and razor blade, score the top in your cutting pattern. Diamonds
are traditional.
- Pre-heat oven to
425°. Bake for about 50 minutes. (About 25 minutes if butter used).
Watch near the end to be sure it is not burning.
Serving:
- Remove from oven
and immediately pour honey mixture over.
- Allow to cool
slightly and then slice. I have found that a pizza
cutter works extremely well, when completing the cuts started by the
scoring.
Serve hot, cool, or at room temperature.
§ May be found in an International or Middle
Eastern market.
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