2 lb. phyllo pastry dough
1 1/2 lb. chopped walnuts
3/4 c. sugar
1 tbsp. mazzaher (orange blossom water)
1 lb. rendered butter
2 c. syrup

Using a cookie sheet shallow with sides, the size of pastry sheet, spread dough one sheet at a time, brushing leaf thoroughly with butter. When process is complete with 1 pound, spread nut, sugar, mazzaher mixture over completely then cover with remaining pastry dough being sure to brush each with butter. Using a small sharp knife cut down lengthwise in 1 1/2 inch rows, then cut each row diagonally to make diamond shapes. Bake at 200 degrees for 1 1/2 hours until pale brown. Pour syrup over while pastry is hot.