Walnut Filo Triangles

By chelyc13

Ingredients

• 1 1/2 cups walnuts
• 2 tblsp granulated sugar
• 1 teas finely grated lemon zest
• 1/2 teas ground cinnamon
• 1/3 cup plus 1/2 cup honey
• 1/2 lb 9x14inch sheets frozen filo pastry dough, thawed
• 4 ounces unsalted butter, melted
• 1/2 cup water
• 1/4 cup superfine sugar
• Finely grated zest of 1/2 lemon

Details

Servings 36

Preparation

Step 1

1. Adjust the oven racks to the upper and lower thirds and preheat the oven to 350. Line 2 baking sheets with parchment paper or nonstick liners.

2. Pulse together the walnuts, granulated sugar, 1 teas of lemon zest, and cinnamon in the work bowl of a food processor fitted with the steel blade until the nuts are finely ground, about1 minutes. Transfer the mixture to a bowl and add 1/3 cup of honey. Stir until the mixture is thoroughly blended.

3. Unroll the filo dough onto a smooth, flat surface. use a serrated slicing knife to cut the dough into 4 equal strips, measuring 2 1/4 x 14 inches. Stack the filo dough strips and cover with a damp paper towel to keep the filo from drying out.

4. Lary 1 filo dough strip vertically flat on the work surface and brush with butter. Lay another filo dough strip on top and brush with butter. Place 1 teas of the ground walnut mixture at the lower right hand corner of the buttered filo dough strips. Take the lower right hand corner of the filo and fold it over to the left side to form a trianlge and cover the walnut mixture. Then fold the triangle up to make another triangle on top of the first. Fold that traingle to the right. keep repeating this folding until you reach the top of hte buttered filo dough strips. brush the traingle all over with butter and place it seam side downn on the lined baking sheet.

5. Repeat with the remaining filo dough strips, ground walnut mixture, and b utter, forming 36 triangles total. Leave about 1 inch of space between the traingles on the baking sheets.

6. Bake the traingles for 8 minutes. Switch the pans and bake another 8 to 10 minutes, until golden. In the meantime, prepare the honey syrup.

7. Place the water, superfine sugar, zest and 1/2 lemon, and the remaining 1/2 cup of honey in a saucepan. Bring to a boil and simmer until the mixture thickens, about 10 minutes.

8. Line a baking sheet with waxed or parchment paper and place 1 lartge or 2 small cooling racks over the paper. While the triangles are hot, dip them into the hot sugar syrup to coat completely. use a slotted spoon or skimmer to remove the triangles from the sugar syrup and transfer them to the cooling racks.

9. Serve the traingles at room temperature. Store the traingles on a baking sheet in a single layer covered with waxed paper, then tightly wrapped with aluminum foil, at room temperature up to 2 days.