This is another recipe I’ve been making for years; I think I may have gotten it from Better Homes & Gardens magazine, which I’ve subscribed to for years and years. The secret to working with filo dough is to keep it moist by covering it with a damp cloth while assembling this dessert.
This recipe makes approx. 60 pieces.
- 1 (1-lb.) pkg. frozen filo dough (about 22 sheets)
- 1 lb. walnuts, finely chopped
- 1 (12-oz.) pkg. miniature semi-sweet chocolate pieces
- ¾ cup granulated sugar
- 1½ tsp. ground cinnamon
- 1¼ cups melted butter
- ¾ cup orange juice
- ½ cup granulated sugar
- ½ cup honey
- ½ cup water
- 2 Tbsp. lemon juice
- Vanilla Frozen Yogurt (brand of choice)
- Thaw filo dough according to package directions. Combine the walnuts, chocolate, ¾ cup sugar, and cinnamon; set aside.
- Preheat oven to 325°. Brush bottom of a 15x10x1-inch baking pan with melted butter. Layer 8 of the filo sheets in the pan (keep remaining dough covered with a damp cloth), brushing each sheet with melted butter as you lay them down. Sprinkle about 2 cups of the nut mixture over the dough in the pan.
- Top with another 4 sheets of the dough brushing each with melted butter. Sprinkle with 2 cups of the nut mixture and top with 4 more filo sheet, brushing each with butter. Top with remaining nut mixture and remaining filo, brushing each sheet with melted butter.
- Drizzle any remaining melted butter over the top layer. Using a sharp knife, cut into diamonds or triangles. Bake for 1 hour.
- Meanwhile, in a saucepan, stir together the orange juice, ½ cup sugar, honey, water and lemon juice. Bring to a boil, reduce heat. Simmer 20 minutes. Pour over warm dessert after removing it for the oven. Cool completely.
- Serve with a scoop of frozen yogurt.