Total Time
1hr 22mins
Prep 40 mins
Cook 42 mins

Long a delicacy of Greece and the Middle East, this pastry is sure to satisfy the most discriminating taste buds.

Ingredients Nutrition


  1. ----------The Syrup----------.
  2. Boil the water and sugar for 2 minutes.
  3. Add the rose water.
  4. Cool and then refrigerate.
  5. -----------The Filling--------------.
  6. Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.
  7. ------------Assemble-----------.
  8. Brush oblong cake pan with melted margarine.
  9. Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.
  10. Sprinkle the filling evenly over the top.
  11. Layer the rest of the phyllo and margarine, brushing the top with margarine.
  12. Preheat oven to 350°F.
  13. Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
  14. Bake for 30 minutes, then reduce the heat to 300°F and bake about 10 minutes more, or until golden brown.
  15. Re-cut the pieces you have already cut, then pour the syrup over all.
  16. The syrup will absorb into the pastry.
  17. Let cool at room temperature for several hours before serving.
Most Helpful

This is a wonderful recipe, Carol! To heck with the calories! The rose water gives it just the right flavor.

Terri F. January 21, 2002

I make this yearly at christmas, and I was so happy to read that your version does not contain honey. Neither does mine. The only thing I found negative in this recipe is the margarine. You cannot use margarine, you must use clarified butter, or it is called ghee. If u use margarine the pyhlo dough will get soggy. I also do not put the rose water in my filling, only a small anount of butter.

Lorri Nichols January 21, 2002