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Melt the butter. Grease a rectangular baking dish with butter, line it with a sheet of fillo and brush the fillo with melted butter. Butter another 9 pastry sheets and add them one by one to the dish. Cover the remaining pastry with a damp cloth to prevent it from drying out. Preheat the over to 325°F/gas mark 3/160°C.
Mix together the almonds, powdered cinnamon and 1/2 a cup of the sugar. Spread a thin layer of the almond mixture over the layered pastry and cover with another three sheets of fillo, each brushed with butter. Spread another layer of the almond mixture over this and cover again with fillo as before and proceed in this manner until all the almond filling has been used up. The top layer must be one of fillo.
Brush any overhanging pastry with butter and tuck in. Mark the portions with a diamond shaped pattern. Brush more butter over the top layer and moisten with a little water. Bake for approximately 75 minutes until golden brown.
Mix the remaining sugar with the orange peel, cloves, cinnamon and 2 cups water and bring slowly to the boil. Simmer for 15 minutes then remove the spices and orange peel, add the honey and rose water and stir well. Leave to cool. Pour the syrup over the finished pie and leave overnight (do not put into the refrigerator). Cut into slices as marked and serve.
9oz butter 250g
1lb fillo pastry sheets 450g
2 1/4lbs almonds, finely chopped (or other nuts) 1kg
3tsp powdered cinnamon
2 cups sugar 1lb/450g
peel of 1 untreated orange
1 cinnamon stick
1/2 cup honey