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Walnut & date slice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 20g butter, melted
  • 75g (1/3 cup) sugar
  • 60ml (1/4 cup) water
  • 20.00 ml rosewater essence
  • 5.30 gm fresh lemon juice
  • 230g (2 cups) walnut pieces (Diamond brand)
  • 8 sheets filo pastry (Antoniou brand)
  • 160g (1/2 cup) date spread
Instructions:
  • Prepare an 18cm square cake pan by lightly greasing it with a touch of melted butter. In a heavy-based saucepan, combine sugar, water, rosewater, and lemon juice. Gradually bring the mixture to a boil over medium heat. Allow it to cool for 20 minutes.
  • Preheat your oven to 180°C. Spread walnuts on a baking tray and toast in the oven for 5 minutes until golden brown.
  • Place filo on a clean work surface and layer with a dry tea towel followed by a damp tea towel. Brush one sheet with remaining melted butter, then layer with another sheet. Repeat layering process and buttering until you have a stack. Cut stack in half crossways and trim to form two 18cm squares. Place one filo square in a greased pan, reserving excess pastry for later use.
  • In a bowl, mix date spread and toasted walnuts together. Spread half of the mixture over the pastry. Place the excess pastry over the date mixture. Add the rest of the date mixture, then top with the remaining 18cm pastry square. Brush with any leftover melted butter. Bake in a preheated oven, uncovered, for 35 minutes until golden brown.
  • Take out of the oven and generously drizzle with the cooled sugar syrup. Allow to cool for 20 minutes. Serve alongside a refreshing mint tea.

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