Ingredients

Syrup
750ml (3 cups) sugar
250ml (1 cup) water
5ml(1 tsp) lemon juice (to stop syrup from crystallizing) 45ml(3 tbsp) rosewater
10ml(2 tsp) butter

Pastry

750ml (3 cups) finely chopped walnuts or pistachio nuts
175ml (3/4 cup) sugar
3ml(3/4 tsp) cinnamon
1 454g(1 lb) package phyllo pastry/strudel pastry
454ml (1 pound) clarified butter, melted

Directions

Make the syrup well ahead of time as it must be cool by the time it is used. Combine sugar and water, bring to a boil, add lemon juice and continue boiling for 3 minutes. Add rosewater and butter and remove from the heat. Cool to room temperature.

Carefully pick between the nuts for stray shell pieces. Combine chopped nuts, sugar and cinnamon and set aside.

Brush a 40 x 28 cm (15 x 11 inch) baking pan with butter. Lay down two phyllo sheets and brush them with butter. Cover with a single sheet and brush it with butter. Continue until slightly more than half the package is used. Spread with the filling. Cover with a phyllo sheet and brush with butter. Continue as before until all phyllo is used. Brush the top sheet well with butter.

Slice through the top layers with a sharp knife, forming diamond shapes - bite size or larger. Bake in a 230C (450F) oven for 10 minutes. Lower heat to 190C (375C) and bake for another 40 minutes or until lightly golden. (Carefully watch during last stage of baking as you to not wish do over-brown.) Remove from the oven. Slice through all layers, pour on the cool syrup and set aside.

Serve at room temperature. Will keep at room temperature for 5-7 days. Freezes well.

Egypt Daily News