by Karen Gess
16 oz of raw pistachios/walnuts/blanched almond or hazelnuts or a combination of any. 2 tsp cinnamon, 2 tsp ground cardamom, 1/4 cup honey, 25 sheets phyllo pastry, 1 cup coconut oil or butter up to you I use coconut oil.
Syrup ingredients:1 1/2 cup honey, 3/4 cup water, 2 Tbsp lemon juice, Cinnamon stick or 1 tsp grounded Cinamon
Combine all syrup ingredients together and boil for 10 mins, stirring frequently. then Strain syrup.
Note: Syrup is best made day before but not necessary
Filling: Blitz/blend nuts together Add cinnamon, cardamom and honey, stir together .
Using 9 × 12 inch pan oil sides of pan.
Place 1st sheet of phyllo and brush with oil or melted butter. Keep going brushing each sheet until you have stacked 10 sheets.
Now Spread half nut mix over.
Add 5 more sheets brushing the butter/oil again, Then Spread other half of nuts over.
Add 10 more sheets
With sharp knife cut diagonally making diamond shapes
Bake at 180 celsius 350 farenheit for 35 to 45 mins
Allow to cool for 30 mins then pour the syrup from earlier over!
Notes: It is best to leave till next day before eating or at least a few hours to let syrup soak. You can modify the amount of cardamom you use for a more subtle taste. Don't use too much butter when brushing phyllo sheets, it actually makes them drier unless you prefer a crisp bake.
Note from the editor: "Great Job Karen, looks delicious. Will be tricky to wait a day before eating :) "
Karen used the dough and bench scraper to make her goodies. It's a "God Send"