|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)|
Using a pastry brush, paint the sides and bottom of a round or square baking dish, approx 1 2 in x 18 in (30 cm x 45 cm), with butter.
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.