Ingredients
1 pound shredded phyllo dough
1 8-ounce container whipped unsalted butter, melted
4 cups sugar
4 1/2 cups water
1 vanilla sugar packet
1/2 cup cold water
2 thin slices of lemon
2 cups crushed walnuts
Preparation
Open package of shredded phyllo and spread apart onto a big pan. Let dry overnight, and flip over to let other side dry.
Spread phyllo into 9-by-13-inch baking dish. Pour melted butter evenly over top.
Preheat oven to 280 degrees. Bake for 2 hours, until golden. Remove from oven. Let cool.
In a saucepan combine sugar, water, vanilla sugar, cold water, and lemon slices. Bring to a simmer and stir until sugar is dissolved. Simmer for 30 minutes. Remove from heat and stir in additional 1/2 cup cold water to cool down syrup. Remove lemon slices.
When phyllo is cool, pour the cooled syrup on top. Sprinkle crushed walnuts on top and set aside for about 1 hour to allow syrup to soak in. Cut into squares and serve.
