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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thaw filo pastry. | 2. Combine all the syrup ingredients in a saucepan and bring to a light boil. Simmer until cinnamon mixes with the syrup. The cinnamon will not be fully absorbed. Set aside and allow to cool. | 3. Combine nuts and cinnamon in a large bowl. | 4. Melt butter in separate bowl. (If doing this in the microwave, be sure to cover with plastic wrap!). | 5. Using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter. | 6. Unfold filo pastry and cut in half so that sheets will fit in 9x13 pan. Place all sheets in one pile. Cover the sheets with a damp cloth while you work to prevent them from drying. | 7. Place 2 sheets of filo in the pan and brush liberally with butter. Repeat until you have 12 sheets of pastry in the pan. | 8. Layer 1/3 of the nut mixture over the pastry. Drizzle some butter over the nuts. Cover with 2 sheets of filo and brush liberally with butter. Repeat this step twice until there are 3 layers of nut mixture. | 9. Continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter. | 10. Preheat oven to 350 degrees fahrenheit. | 11. Score the top layer of the pastry with a sharp knife into the shape and size pieces you want to serve once the pastry is done. Be sure to cut only the top layer of the pastry. | 12. Pour any remaining butter over the top of the pastry. | 13. Place in the oven and bake for 50-60 minutes or until top turns light brown. | 14. Remove from oven and pour syrup evenly over the pastry. The syrup will soak through all the layers. | 15. Place pastry in the refrigerator and allow to cool for at least 1 hour. After one hour, the pastry will still be warm. If you have longer before you serve, you can cool at room temperature for several hours. | 16. Cut through the scored pieces and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	1 1/2	cups		-	-	-	-
agave nectar	1/2	cup		403.4676	0.0	89.7602	2.2667
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472
water	1/2	cup		0.0	0.0	0.0	0.0
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
cinnamon	1	teaspoon		-	-	-	-
walnut	1	lb	chopped	4009.7613	0.0	0.0	453.5929
almond	6	ounces	slivered	1503.6571	0.0	0.0	170.097
cinnamon	1	teaspoon		-	-	-	-
phyllo pastry	1	lb		403.4676	0.0	89.7602	2.2667
butter	1 1/2	cups		2052.0	94.28399999999999	64.116	172.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.