-
1
Thaw filo pastry.
-
2
Combine all the syrup ingredients in a saucepan and bring to a light boil.
-
3
Simmer until cinnamon mixes with the syrup.
-
4
The cinnamon will not be fully absorbed.
-
5
Set aside and allow to cool.
-
6
Combine nuts and cinnamon in a large bowl.
-
7
Melt butter in separate bowl.
-
8
(If doing this in the microwave, be sure to cover with plastic wrap!
-
9
).
-
10
Using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter.
-
11
Unfold filo pastry and cut in half so that sheets will fit in 9x13 pan.
-
12
Place all sheets in one pile.
-
13
Cover the sheets with a damp cloth while you work to prevent them from drying.
-
14
Place 2 sheets of filo in the pan and brush liberally with butter.
-
15
Repeat until you have 12 sheets of pastry in the pan.
-
16
Layer 1/3 of the nut mixture over the pastry.
-
17
Drizzle some butter over the nuts.
-
18
Cover with 2 sheets of filo and brush liberally with butter.
-
19
Repeat this step twice until there are 3 layers of nut mixture.
-
20
Continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter.
-
21
Preheat oven to 350 degrees fahrenheit.
-
22
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.
-
23
Be sure to cut only the top layer of the pastry.
-
24
Pour any remaining butter over the top of the pastry.
-
25
Place in the oven and bake for 50-60 minutes or until top turns light brown.
-
26
Remove from oven and pour syrup evenly over the pastry.
-
27
The syrup will soak through all the layers.
-
28
Place pastry in the refrigerator and allow to cool for at least 1 hour.
-
29
After one hour, the pastry will still be warm.
-
30
If you have longer before you serve, you can cool at room temperature for several hours.
-
31
Cut through the scored pieces and serve!
