| Butlaywhee |
| I don't know about the spelling of this, but I do know this is by far the best recipe for this around! It is not baklava, that is greek & made with hiney and cinnamon, this is a true lebanese pasrty. I almost didn't post this one, since it is a family recipe, never shared before... but not too many people will find it, and those that do will surely feel lucky for coming across it! This is a sweet, rich delight... don't over induldge or you'll get a tummy ache! |
| 2 C Chopped Pistachioor Walnuts or a mixture 1/3 C Sugar 1 Lb Filo Dough 1 Recipe Simple Syrup |
| 1 T Rose Wayer 1 lb Drawn Butter (Ghee) |
| Simple Sryup - 2 C Sugar 1 t Rose Water 1 C Water 1/2 t Lemon Juice Bring water to a boil, add in sugar stir til dissolved, remove from heat and stir in lemon & rose water, bring back to a boil, then remove from heat & let cool. |
| Conbine nuts, sugar and rose water.Spread Filo dough out in a 10 x 14 in cookie sheet, brushing each layer with butter. halfway through the layering, place nuts about 3/4 inch thick, then continue layering and buttering. Cut into diamonds. Bake @ 300 for 1 hour or until golden brown. Pour syrup over the entire butlaywhee making sure the dough in well saturated. Let stand until cool. |