Moonlit Delight

Allergens

Nuts (Almonds, Walnuts, Pistachios)

Ingredients

• 12 sheets filo dough
• 3/4 cup unsalted butter, melted
• 1 cup raw almonds, finely chopped
• 1 cup walnuts, finely chopped
• 1 cup pistachios, finely chopped
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp rosewater

Instructions

1. Preheat oven to 350°F (180°C).
2. Brush a 9x13 inch baking dish with a thin layer of butter.
3. Layer the filo dough in the prepared pan, brushing each sheet lightly with melted butter and gently pressing into the corners. Avoid tearing the sheets.
4. In a mixing bowl, combine almonds, walnuts, pistachios, sugar, cinnamon, and rosewater. Mix well to combine.
5. Sprinkle half of the nut mixture evenly over the filo dough in the baking dish.
6. Carefully layer remaining filo sheets on top, brushing each sheet with butter.
7. Sprinkle the remaining nut mixture evenly over the final layer of filo dough.
8. With a sharp knife, cut the pastry into 3x2 inch squares.
9. Bake for 35 40 minutes, or until golden and crisp. Allow to cool slightly before serving.

Chef’s Insight

The art of this dessert lies in the delicate balance of flavors and textures. Be sure to press gently when layering filo sheets and do not over-soak them in butter.

Notes

For best results, use high-quality filo dough and fresh nuts.