Assemble these supplies:
- 1 1/4 cups freshly shelled walnut halves
- 1/2 cup dry, unflavored bread crumbs
- 1/2 teaspoon grated lemon rind
- 1/2 cup plus 1 tablespoon superfine sugar
- 8 tablespoons butter (1 stick), melted
- 1/4 cup dark rum
- 8 filo pastry leaves
- Grind walnuts in food processor. Add bread crumbs, lemon rind, and 1/2 cup of the sugar and process until well blended. Mix in 2 tablespoons of the melted butter and rum.
- Preheat oven to 375 degrees.
- Brush 8-inch round cake or pie tin with a bit of the remaining melted butter. Cover bottom of pan with 1 sheet of filo dough. Fit dough in pan and brush lightly with butter. Layer 5 more sheets of the dough on top, brushing each lightly with butter and scattering each with 1/5 of walnut mixture.
- Cover with the 2 remaining sheets of dough, brushing each with butter. Tuck them in around edges. Brush top with butter and bake 35 to 45 minutes, or until golden in color and crisp.
- Sprinkle the remaining 1 tablespoon of sugar on top and let stand on cake rack 15 minutes. Cut into wedges and serve warm.
0 comments:
Post a Comment