• Making time 30 minutes
• Preparation time  40 minutes

Ingredients

• 400 g packet frozen filo pastry, defrosted
• 125 g butter, melted

For the filling:

• 100 g walnut pieces
• 100 g shelled pistachio nuts
• 100 g blanched almonds
• 75 g caster sugar
• Half teaspoon ground cinnamon

For the syrup: –

• One lemon
• One small orange
• 250 g caster sugar
• Pinch of ground cinnamon
• 150 ml of water

To decorate: –

• Few pistachio nuts

You can’t stop the future you can’t rewind the past the only way to learn the secret ….is to press play.

– Jay Asher

Preparation:

1. Dry-fry, the nuts in a non-stick pan for 3-4 minutes, stirring until lightly browned, leave to cool slightly then roughly chop and mix with sugar and spice.
2. Unfold the pastry and cut it into a rectangle the same size as the base of an 18 * 28 cm small roasting tin, wrap all the pastry in clingfilm so that it doesn’t dry out. Brush each unwrapped sheet of a pastry with melted butter then layer up in the roasting tin, spoon in the nut mixture then unwrap and cover with the remaining pastry, buttering layers as you go.
3. Cut the pastry into six squares, then cut each square into four triangles, bake in a preheated oven, 180⁰C, set time for 33 minutes, covering with foil after 20 minutes to prevent it over-browning.
4. Meanwhile, make the syrup, pare the rind off the citrus fruit with a zester or vegetable peeler then cut the rind into strips, squeeze the juice, put the strips and juice in a saucepan with the sugar, cinnamon and water. Heat gently until the sugar dissolves then simmer for 5 minutes without stirring.
5. Pour the hot syrup over the pastry as soon as it comes out of the oven, leave to cool, then chill for 3 hours, remove from the tin and arrange the pieces on a serving plate, sprinkle with the silver of pistachio, store in the refrigerator for 2 hours.