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|Melted butter||250 Gram|
|Phyllo pastry||500 Gram|
|Walnut pieces/A mixture of walnuts, almonds and pistachio nuts, finely chopped or coarsely ground||2 Cup (32 tbs)|
|Cold after syrup||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 7890 Calories from Fat 4760
% Daily Value*
Total Fat 534 g822.1%
Saturated Fat 153.8 g769.1%
Trans Fat 0 g
Cholesterol 537.6 mg
Sodium 2564.9 mg106.9%
Total Carbohydrates 705 g235.2%
Dietary Fiber 60.7 g242.9%
Sugars 55 g
Protein 126 g252.9%
Vitamin A 125% Vitamin C
Calcium 68% Iron 188.5%
*Based on a 2000 Calorie diet
Paint one of the pastry sheets with butter and place it in the baking tray, then paint a second sheet and place it on top of the first, overlapping or folding in the sides of the sheet if necessary.
Continue in this way until half the amount of sheets have been buttered (six or more layers).
Mix chopped nuts with sugar and spread evenly over the top sheet of pastry in the tray.
Cover with the remain- ing pastry sheets, buttering them as for the lower layers.
Be sure to brush the top of the final sheet with butter.
Cut deep diagonal lines down and across the surface of the pastry to form diamond-shaped slices.
Bake on the centre shelf of a pre-heated oven at 325-350Â°F (160-180Â°C) for 30 minutes, then turn the temperature up to 450-47SÂ°F (230-240Â°C) and bake for a further 5â€”10 minutes, or until the pastry puffs and is a light golden colour.
Remove from the oven and while still hot pour the cold Atter syrup over it.
Variation - Butter and stack pastry as above until the stack is 1 /4 in (7 mm) thick.
Cut the stack into 3 in (7.5 cm) squares.
Draw up the edges of each square and pinch the cornesto form shells, fill each shell with nut and sugar mixture.