1 1/4 c. walnut halves
1/2 c. dry unflavored bread crumbs
1/2 tsp. grated lemon rind
1/2 c. plus 1 tbsp. superfine sugar
8 tbsp. butter (1 stick)
1/4 c. rum
8 filo pastry leaves

Grind walnuts in food processor. Add bread crumbs, lemon rind and 1/2 cup sugar and process until well blended. Mix in 2 tablespoons melted butter and rum.

Preheat oven to 375 degrees. Brush 8 inch round cake pan with a pat of melted butter. Cover bottom of pan with 1 sheet of filo dough. Fit in pan and brush lightly with butter. Layer 5 more sheets of dough on top, brushing each lightly with butter and scattering each with 1/5 of walnut mixture.

Cover with remaining 2 sheets of dough, brushing each with butter. Tuck in edges. Brush top with butter and bake 35-45 minutes, or until golden in color and crisp. Sprinkle remaining 1 tablespoon sugar on top and let stand on rack 15 minutes. Cut into wedges and serve warm. Good topped with vanilla ice cream or whipped cream.