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1
Make the Syrup and Let It Cool
10 Mins
Simmer, ~100°C (212°F)
Put 200 g of the sugar, the water, honey and lemon juice in a small saucepan. Stir over medium heat until the sugar dissolves, then simmer gently for 8 minutes without stirring. Take it off the heat and leave it to cool completely while you build the pastry.
Do not stir once it boils, or the syrup may turn cloudy; a clear syrup pours evenly.
Done when: The syrup coats the back of a spoon in a thin, clear layer and is fully cool to the touch.
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2
Mix the Walnut Filling
10 Mins
Room temperature, ~20°C (68°F)
Combine the chopped walnuts with the remaining 100 g of sugar, the cinnamon and the cardamom in a bowl. Toss until the sugar and spice are evenly spread through the nuts.
Taste a pinch: it should be nutty first, sweet second, with a warm whisper of cinnamon.
Done when: The filling looks evenly speckled with spice and holds together loosely when squeezed.
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3
Layer the Base
10 Mins
Room temperature, ~20°C (68°F)
Heat the oven to 180°C (350°F). Brush the pan with melted butter. Lay down 8 filo sheets one at a time, brushing each lightly with butter and trimming any overhang. Keep the unused sheets under a damp tea towel so they do not dry out and crack.
Brush gently and sparingly — pooled butter makes the base soggy instead of crisp.
Done when: Eight glossy, buttered sheets lie flat in the pan with no dry patches.
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4
Add the Filling and Finish Layering
15 Mins
Oven preheating, 180°C (350°F)
Scatter half the walnut filling evenly over the base, then layer 6 more buttered filo sheets. Add the rest of the filling, then finish with the remaining 8 sheets, buttering each one. Brush the top with the beaten egg yolk. With a sharp knife, cut the whole slab into diamonds, pressing the knife all the way to the bottom of the pan.
Cut before baking — trying to cut crisp baked filo shatters it. Wipe the knife between cuts for clean edges.
Done when: The slab is cut into neat diamonds and the top shines with egg yolk.
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5
Bake Until Deep Golden
35–40 Mins
180°C (350°F)
Bake in the centre of the oven for 35 to 40 minutes until the top is deep golden brown and the edges pull slightly away from the pan. If the top browns too fast, cover it loosely with foil for the last 10 minutes.
Do not open the oven in the first 20 minutes — the layers need steady heat to puff and crisp.
Done when: Deep golden, crisp to the tap, and the cut lines have opened slightly.
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6
Soak in Syrup and Rest
5 Mins + 4 Hours Rest
Pastry hot from the oven; syrup at room temperature, ~20°C (68°F)
As soon as the pan comes out of the oven, pour the cooled syrup slowly and evenly over the hot pastry, letting it run into every cut. Leave the pan undisturbed for at least 4 hours, or overnight, so the syrup soaks through. Lift out the diamonds to serve.
Resist cutting into it early — the rest is when the layers turn from merely sweet to properly soaked and glossy.
Done when: The diamonds lift out cleanly, glistening and moist inside, with crisp tops.
auto_awesome Finishing Touches & Plating
Serve the diamonds at room temperature on a small plate with hot green tea. A few extra chopped walnuts scattered over the plate make it look as festive as it tastes.
Turkmenistan
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Spain
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