Oil a cake pan, cut the sheets of filo pastry to the size of the pan and brush each sheet with hot oil. Combine the walnuts, the sugar, the sultanas and the lemon rind in a mixing bowl. Lay 3 sheets of phyllo pastry into the pan, spread a layer of the walnut mixture and cover with more phyllo pastry. Assemble alternating layers in the cake pan, ending with a layer of 3 sheets of phyllo pastry. Cut the cake into triangles, directly in the pan, using a knife dipped in hot oil. Bake for 45 minutes in a medium oven (410F). About 10 minutes before the pastries are cooked, prepare the syrup. Place the sugar in a saucepan, add enough water just to moisten the sugar, flavor with the lemon slices and a vanilla pod, cut open lenghtways. Boil for 5 to 6 minutes, until thickened. Bring the pita pastries out of the oven, brush them with syrup and bake for another 15 minutes in a medium oven. When done, take out of the oven, carefully lift each triangle out of the pan, using a spatula, and place on a rack. Leave to dry out for 1 or 2 days before serving.
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18 sheets phyllo pastry
9 oz ground fresh walnuts
1/3 cup sugar
1 cup peanut oil
2 3/4 oz sultanas
1 grated lemon rind
For the syrup:
3/4 cup + 2 tbsp sugar
1 or 2 slices lemon
1 vanilla pod
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45
mn
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60
mn
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These pastries keep well and go wonderfully with coffee.
