This was time consuming, but didn't require too many ingredients, which is a plus. I personally thought it was too sweet, and I don't know why, but without being refrigerated, it was soggy, which made the phyllo lose its crisp. The family really liked it though, and I think it had a pretty good flavor, aside from being really sweet.
Thanks for the recipe. I think I'll try it again :)
*Use melted butter for the layers
*Lemon zest would really help the syrup..It needs something fruity to take away from the sugary sweetness
*Serve it refrigerated. At room temp, before being refrigerated (several hours after being baked), the phyllo would fall apart from the nut mixture when I tried to pick it up, and the sauce made it soggy and sticky. The refrigerator firmed it up
*Make sure to use a LIGHTLY damp cloth for covering the dough as you work. Originally,the cloth I used was too damp, and it made the sheets stick together.
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Jun. 13, 2013