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Ingredients
- 1 box Athens Fillo dough (1 pound) thawed, room temp & unopened
- 2 sticks unsalted butter melted (Land o’Lakes recommended by the person who gave this to me)
- 3/4 Cup Sugar (white granulated)
- 2 Cups Walnuts (finely chopped)(can use any nut you’d like)
- 3/4 bottle Karo Syrup (clear) (16 fluid oz bottle)
Details
Preparation
Step 1
Preheat oven to 350 degrees F.
Finely chop all nuts
Add sugar to nuts and set aside
9” x 13” pan – no grease in pan
Each fillo box contains 2 bags. Open 1 bag; use delicate touch; put dough on top of the outside bag and a piece of plastic wrap to cover the top at all times when you are not working with it.
Start with one fillo sheet, and put it on the bottom of the pan.
Brush thin layer of melted butter on top of entire fillo sheet.
All dough must have butter to stick together.
If your pan is not the same size as the fillo dough, cut it to fit (or overlap it) and use the left over on the next layer. No one will know the fillo dough was cut.
Continue this process, layer by layer, until the entire first package of fillo is in the pan.
When the first package is done, add all nuts/sugar mixture and spread evenly on entire top.
Open second package of fillo and cover as before to keep moist.
The first fillo piece will be buttered on both sides by brushing one side of dough, while in the pan, then turn it over and brush the second side and leave it in the pan.
Layer as before until all of the dough is in the pan.
Before baking, take a sharp knife and cut in either squares or triangles
(about 1.5 or 2 inch squares – whatever you like.)
Bake 40 minutes until golden brown.
When finished cooking, quickly recut the pieces to ensure thoroughly cut.
Pour ¾ of Karo syrup on all cut edges to include the outside edges.
You’re finished.
Set aside until its cooled because its easier to get out of the pan.
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