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|Frozen phyllo pastry||17 1⁄4 Ounce (1 Package, Thawed)|
|Butter||1 Cup (16 tbs), melted|
|Walnuts||1 Cup (16 tbs)|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3857 Calories from Fat 2291
% Daily Value*
Total Fat 262 g403.6%
Saturated Fat 122.4 g611.8%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 2269.8 mg94.6%
Total Carbohydrates 361 g120.3%
Dietary Fiber 18.8 g75.1%
Sugars 43.2 g
Protein 58 g116.1%
Vitamin A 113.1% Vitamin C 2.5%
Calcium 37.9% Iron 96.3%
*Based on a 2000 Calorie diet
Cover with a slightly damp towel.
Lightly butter bottom of a 13 x 9 x 2 inch pan.
Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
Combine walnuts, almonds, sugar, and spices, mixing well.
Sprinkle one third of nut mixture over phyllo in pan; drizzle with a little melted butter.
Topnut mixture with 11 sheets of phyllo, brushing each sheet with butter; repeat twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo.
Cut into diamond shapes.
Bake at 350° for 50 minutes.
Drizzle warm syrup over pastries.
Let stand at room temperature 24 hours.