FILLING MIXTURE:

1 lb. chopped walnuts
1/2 c. powdered sugar
1 tbsp. melted butter

Set aside.

1 lb. melted sweet unsalted butter
1 lb. pastry dough, Appollo strudel leaves

Using the melted butter and a pastry brush, butter a 9 x 13 pan and each layer of pastry dough. Use 1/2 of pastry dough, add filling mixture, then layer and butter remainder of dough. The pastry dough will dry and tear easily, so you must work quickly. Using a pizza cutter, cut pastry into diamond shapes. Bake at 275 degrees for 2 hours.

SYRUP:

3 c. water
3 c. sugar

Boil for 7 minutes, then add

2 tbsp. lemon juice
1 tsp. vanilla

Pour syrup over pastry VERY slowly while pastry is still hot.