A delicious Middle Eastern sweet pastry.


  • 225 g unsalted butter
  • 75 g walnuts (finely chopped)
  • 75 g hazelnuts (finely chopped)
  • 40 g caster sugar
  • 1 tblsp ground cinnamon
  • 400 g packet frozen filo pastry
  • 50 g ground almonds
  • 350 g granulated sugar
  • 4 tblsp lemon juice
  • 1 tblsp rose water
  • 4 tblsp honey


  • You'll need a 23 x 33cm/9 x 13 inch Swiss roll tin and a pastry brush.
  • Preheat the oven to 220°C (425°F/Gas 7).
  • Melt the butter and, using a pastry brush, generously coat the tin.
  • Mix together the chopped nuts, caster sugar and ground cinnamon.
  • Lay one sheet of filo pastry in the buttered swiss roll tin, brushing it with butter and sprinkling it with ground almonds.
  • Fold over the edges of the pastry to fit into the tin.
  • Continue adding layers of pastry, brushing each layer with butter and sprinkling with ground almonds, until half the pastry has been used up.
  • Spread the chopped nut mixture over the pastry in the tin, levelling the surface and pressing down well.
  • Cover with the remaining pastry, brushing each layer with butter and sprinkling with ground almonds as before.
  • Brush any remaining butter over the top.
  • Chill for 30 minutes, then cut into triangles in the tin using a sharp knife.
  • Put in the preheated oven and immediately reduce the temperature to 190°C (375°F/Gas 5), then bake for 40 minutes until golden and crisp.
  • Put the granulated sugar and 200ml | one-third of a pint of cold water in a saucepan.
  • Bring slowly to the boil without stirring, then stir in the lemon juice, rose water and honey.
  • Leave the syrup to cool.
  • Pour the syrup over the hot pastry and leave until completely cold before serving.
  • Keep it at room temperature if not serving immediately.

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