I have been cooking for over five decades and hubby and I are former restaurant owners (I made the pastries, etc.), and used this recipe for the first time a few days ago. The next day, we brought it to a party filled with foodies and world travellers. It was the absolute hit of the party, and I have never heard as many compliments on a dish as I did that night. I followed the directions and some tips from readers, made the sauce ahead of time and chilled it (doubled sauce recipe and used leftover to pour at table), and used walnuts which I chopped medium-fine in my Cuisinart. The only tricky part is buttering the layers - must be done with a light touch to prevent them from shifting and/or tearing. It really helped to have hubby remove the defrosted phyllo sheets from the package as we worked, lay them in the pan, and I followed up with spreading the butter and sprinkling the nuts. Team work! Living here in Florida, I used orange-blossom honey, which added a pleasant touch. We have a convection oven, but I still used 350 degrees and checked after 20, 30, and about 40 minutes. This recipe went in front of my "Desserts" file, to be made many times in the future. Thanks, original poster and tipsters!
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?