Nut mixture:
6 cups coarsely ground walnuts
4 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Combine nuts, sugar, cinnamon, nutmeg and cloves in a large bowl and set aside.
Phyllo:
1 pound phyllo dough
1 pound unsalted butter, melted
2 cups sugar
Cover phyllo with a slightly dampened towel to prevent it from dying out. Brush bottom and sides of an 18-by-12-inch jellyroll pan with melted butter. Place eight phyllo sheets on bottom of pan, brushing each with melted butter. Pour 2 cups nut mixture into phyllo-lined pan, and spread evenly. Repeat layering process two more times to form three nut layers. Top pastry with remaining phyllo dough, brushing each sheet, including top sheet, with melted butter.
Score through top layers of pastry with a sharp knife, making six strips lengthwise. Then cut 10 strips diagonally to form diamond-shaped pieces. Bake pastry for one hour or until golden brown in preheated 325-degree oven. Remove pastry to a rack and cool for five minutes. Spoon cool syrup over pastry. Allow to stand at least three hours or overnight. Cut through the scored pieces.
Syrup:
2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
2-inch piece lemon rind
2-inch piece orange rind
1/4 cup honey
In a saucepan, combine sugar and water. Bring to slow boil, stirring occasionally until sugar is dissolved. Add lemon juice, lemon and orange rinds and honey. Cook over medium heat for 10 minutes and cool.
Kay Balouris, Holy Trinity Greek Orthodox Church
Sunday, March 12, 2000
