Ingredients
2 lb. walnut meats, chopped
1 c. sugar
1 1/2 tsp. cinnamon
2 lb. butter
2 lb. phyllo dough, purchased at any supermarket
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Mix walnuts, sugar and spices. Grease 11 x 16-inch pan with melted butter. Place 8 phyllo in pan, brushing each with melted butter; sprinkle 1/3 nut mixture, then 3 buttered phyllo, 1/3 nut mixture, 3 buttered phyllo, 1/3 nut mixture, then the remaining phyllo. Brush each one and layer on top until all the dough has been used. Cut pastry into small diamond shapes. Bake at 250° until golden brown (about 1 1/2 hours). Remove from oven and cool. Pour warm syrup over pastry. Do not cover until it's completely cooled.