- 1 pkg Filo dough (about 400 g)
- 100 grams melted butter
- 200 grams Hazelnuts
- 100 grams almonds
- 150 grams Pistachio
- 2 egg whites
- 4 Tbsps honey
- 1 tsp Ground cinnamon
- 1 Tbsp Rose water
- 250 grams sugar
- 4 Tbsps lemon juice
Gently separate the filo sheets. Cover with a damp cloth.
Finely grind the hazelnuts and almonds in a food processor. Add the pistachios and pulse until coarsely chopped. In a bowl, beat the egg whites until stiff. Gently fold the nuts, honey, cinnamon and rose water into the egg whites.
Grease a baking dish with butter. Alternately layer the filo dough with the nut mixture, while brushing each filo sheet with the melted butter. Top with a filo sheet.
Bake on the middle rack of a 200°C (approximately 390°F) oven for 30 minutes.
Combined the sugar and 250 ml (approximately 1 cup) of water in a pot. Bring to a boil and simmer for 1 minutes. Remove from heat and cool slightly. Stir in the lemon juice.
Remove the pastry from the oven and spoon the syrup on top. Allow to cool. Cut into triangles and serve.