—–syrup—– 3/4 c Sugar
3/4 c Water
1 1/2 c Honey
4 Lemon slices
4 Orange slices
—–layers—– 1 pk Phyllo dough
2 c Walnuts; finely ground
1 c Blanched almonds; fine
-ground 3/4 c Sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
1 1/2 c Unsalted butter; melted
Make syrup by combining sugar and 3/4 cup water in saucepan. Bring to a boil, stirring to dissolve sugar. Add remaining ingredients, reduce heat and simmer, uncovered, for 10 minutes. Strain and cool. Preheat oven to 325. Remove phyllo leaves from pkg, cover with a slightly damp dish towel.
Mix together walnuts, almonds sugar, cinnamon and nutmeg. Plave 2 pastry leaves in a l5xl0x1″ jelly roll pan. Brush with melted butter. Continue stacking leaves, l4 in all, brushing every other one with butter. Sprinkle with 1/3 of the nut mixture. Add 6 more leaves, brushing every other one with butter. Sprinkle with l/3 of the nut mixture. Layer 6 more leaves, brushing every other one with butter, sprinkle with remaining nut mixture. Stack any remaining leaves on top, burshing every other leave with butter. Butter the top leave. Trim if necessary. With a sharp knife, cut into diamonds. Start at one corner and make 8 diagonal cuts at ll/2 intervals. From opposite corner, repeat cuts. Cut through top layers only, not all the way through. Bake for 60 mintutes or until golden brown and puffy. Turn off oven, leave pastry in oven for another hour. Remove from oven pour sryp over. Following diamond pattern, cut all the way through. Cool completely in pan to absorb syrup. Makes about 36 pieces. —–