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


  1. You'll need a 23 x 33cm/9 x 13 inch Swiss roll tin and a pastry brush.
  2. Preheat the oven to 220°C (425°F/Gas 7).
  3. Melt the butter and, using a pastry brush, generously coat the tin.
  4. Mix together the chopped nuts, caster sugar and ground cinnamon.
  5. Lay one sheet of filo pastry in the buttered swiss roll tin, brushing it with butter and sprinkling it with ground almonds.
  6. Fold over the edges of the pastry to fit into the tin.
  7. Continue adding layers of pastry, brushing each layer with butter and sprinkling with ground almonds, until half the pastry has been used up.
  8. Spread the chopped nut mixture over the pastry in the tin, levelling the surface and pressing down well.
  9. Cover with the remaining pastry, brushing each layer with butter and sprinkling with ground almonds as before.
  10. Brush any remaining butter over the top.
  11. Chill for 30 minutes, then cut into triangles in the tin using a sharp knife.
  12. 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.
  13. Put the granulated sugar and 200ml | one-third of a pint of cold water in a saucepan.
  14. Bring slowly to the boil without stirring, then stir in the lemon juice, rose water and honey.
  15. Leave the syrup to cool.
  16. Pour the syrup over the hot pastry and leave until completely cold before serving.
  17. Keep it at room temperature if not serving immediately.


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