Pakhlava
2 cups walnuts, finely chopped.
1 cup butter.
1 teaspoon cinnamon.
45 sheets of Filo.
2 tablespoons sugar.
Butter a 9 X 13 inch square baking pan.
Lay 15 sheets of Filo dough in a pan, brushing one half of the mixture to the layered dough.
Drizzle melted butter over the top.
Repeat the above process by laying on another 15 sheets of Filo, again brushing each layer lightly with butter
and sprinkling remaining nuts on top.
Add the remaining 15 sheets of Filo, again buttering each layer lightly.
Bake in 350 oven for 1 hour or until golden brown. Butter the top layer well.
Cut without cutting through the bottom layer into diamond shaped lozenges.
Drain any excess butter. Let it cool down. Pour warm syrup over cooled Pakhlava.
Syrup:
1 piece of lemon ring.
1 tablespoon lemon juice.
2 cups sugar.
1 cup water.
In a small saucepan, combine sugar, water, lemon juice and rind.
Heat to boiling point. Turn heat down and simmer until sugar is dissolved.
Pour syrup over cooled Pakhlava.
Recommendation:
Use pastry brush and brush lightly, if you use a hard stroke, Filo will be soggy when cooked.
To prevent Filo from drying out while working with it, keep the unused portion covered with a slightly damp towel.
Keep melted butter warm
