These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!
Ingredients:
1 pack Filo pastry
300g Walnuts
100g Pistachios
250g Butter
3 cups Sugar
3.5 cups Water
¼ Lemon (juice)
1 tbsp Orange blossom/Rose water
Directions
Make your syrup first: place water and sugar in a man on medium heat. Bring
to a simmer and simmer for 20 mins. Squeeze in the lemon juice and orange
blossom/rose water and simmer for another 5 mins. Set aside to cool.
Grind the walnuts and pistachios.
Melt the butter and skim the white solids.
Take on filo sheet at a time. Sprinkle the nuts on it and bunch up like a fan.
Place it into a pan. Repeat for all sheets.
Cover the sheets with the melted butter.
Place in 200-degree oven for 20 mins until golden brown.
Ladle on the cold syrup immediately.
Add pistachios for decoration.
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