Long a delicacy of Greece and the Middle East, this pastry is sure to satisfy the most discriminating tastebuds.
- 1 cup water
- 1 cup sugar
- 2 tablespoons rose water
- 1 lb phyllo dough, cut in half to make 9x13 inch sheets
- 1 cup margarine, melted
- 2 cups chopped walnuts or chopped pistachios
- 1/2 cup sugar
2 tablespoons rose water
Boil the water and sugar for 2 minutes.
Add the rose water.
Cool and then refrigerate.
Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.
Brush oblong cake pan with melted margarine.
Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.
Sprinkle the filling evenly over the top.
Layer the rest of the phyllo and margarine, brushing the top with margarine.
Preheat oven to 350 degrees.
Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
Bake for 30 minutes, then reduce the heat to 300 degrees and bake about 10 minutes more, or until golden brown.
Re-cut the pieces you have already cut, then pour the syrup over all.
The syrup will absorb into the pastry.
Let cool at room temperature for several hours before serving.