In a large bowl combine nuts, sugar, cloves, cinnamon.
Preheat oven to 350F.
Melt the butter over low heat. Layer 3 sheets of the phyllo dough brushed with butter in a 12 x 8 x 1 inch or 30 x 20 x 2 1/2 centimeter baking pan. Trim dough to fit.
Sprinkle 2 tbsp of the pistachio mix over the phyllo dough.
Layer 3 more sheets of dough brushed with butter and spinkle with 2 more tbsp of pistachio mix. Continue to layer dough and nut mix until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Pour remaining butter over the dough.
Bake 45 - 60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.
In a saucepan boil 2 cups sugar and 1 1/2 cups water until the syrup will thickly coat the back of a wooden spoon.
Add 1/2 cup honey and broil.
Cook over medium heat 20-25 minutes until thick & syrupy.
Add 2 tbsp of rose water or citrus blossom water and 1 tbsp of lemon juice.
Skim foam off syrup and allow to cool.
Allow pastry to cool only 5 minutes then pour syrup over it and allow it to soak in for 2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3136g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5286 (79%)|
|Amt Per Serving||% DV|
|Total Fat 587.3g||783 %|
|Saturated Fat 260.2g||1301 %|
|Monounsaturated Fat 210.3g|
|Polyunsanturated Fat 80.1g|
|Cholesterol 977mg||301 %|
|Sodium 225685.8mg||7782 %|
|Potassium 8995.1mg||237 %|
|Total Carbohydrate 258g||76 %|
|Dietary Fiber 51.3g||205 %|
|Sugars, other 206.7g|
|Protein 171.2g||245 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6719
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