Recipe - Diamonds (Lebanese Cookies)

1 pound Filo dough (keep dough
wrapped in damp towel once
you cut it)
2 pound Butter (lightly salted)
1 One half cup Walnuts; ground fine
1 Bottle orange flower water
(should be available at
specialty shops; or at a
grocery store with a very
good ethnic section)
3 One half cup Sugar (or more to taste)
1 Three fourths cup Water
2 Lemons; juice of

From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN)

Date: Sun, 18 Jul 1993 01:57:00 GMT
Mix nuts with One half c. sugar, or more to taste. Add 1 One half Tblsp. orange
flower water.

Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil One half hr.
Add lemon juice, and 1 One half Tblsp. orangeflower water.

Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to
fit pan. Keep leftover pieces of dough to fill in spaces.

Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time
to pan and then butter well. Add 2 more sheets and butter again. You can
fill in layers with pieces. Continue until half the dough is used.

Add layer of nuts, and then repeat procedure as you did for the bottom
half. Butter top layer and cut into diamonds with sharp knife.

Pour remaining butter over top. Bake at 350 degrees for 1 hour or until
golden brown.

Let cool slightly, and add some of the syrup. Then cool completely. Use
remainder of syrup to "freshen them up" when you serve or eat them.

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