Ingredients 375g packet Filo pastry
200g unsalted butter
100g walnuts, chopped finely
100g slivered almonds
¼ cup caster sugar
½ tsp cinnamon
Thickened cream -optional
1 cup sugar
1 cup water
½ cup honey
Melt the butter and allow to cool.
I use frozen filo, and can get two brands, so if using one of these, defrost.
Line a 19cm square cake pan with baking paper, bringing the paper above the sides of the pan.
Fold out the filo pastry on a chopping board. Cut crossways into three sections. Shred each section into thin strips.
Put these pieces into a large bowl. Separate the strips slightly as you put them in the bowl.
Pour the cooled, melted butter over the pastry and toss well to coat the shreds thoroughly.
Spread half the pastry over the base of prepared pan.
Sprinkle with half the combined walnuts, almonds, sugar and cinnamon.
Top with remaining pastry pieces, then sprinkle with remaining walnut mixture. It should now look like this:
Cover the pan lightly with foil, and cook in a moderate oven (180°C) for 30 minutes. Remove the foil, and cook for a further 25 minutes, or until golden brown.
While this is cooling for about 10-15 minutes, make the honey syrup by combining sugar, water and honey in a pot. Stir over low heat until sugar is dissolved. Bring to the boil, then simmer -without stirring - for about 15 minutes, or until syrup is slightly thickened. It will thicken more as it cools.
Pour ¾ of the hot syrup over the warm slice.
Cool completely before cutting with a serrated knife into squares.
Serve the slice drizzled with remaining warm syrup and thickened cream if you want it to be decadent!