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Appallingly sweet sweets from Greece We’re not sure how much this has got to do with Christmas, but we Gobbled round Istanbul recently, and have got the stuff firmly on our minds. (Makes plenty) 250g (9oz) unsalted butter 200g (7oz) almonds 55g (2oz) sugar 4 tsp cinnamon ¼ tsp ground cloves 3 tbsp rose water 250g filo pastry Syrup 350g (12oz) sugar 225ml water 1 tbsp lemon juice 3 tbsp rose water To make the syrup, place all the ingredients in a heavy-bottomed saucepan, and bring to the boil over a medium heat Cook for 5 minutes, until it begins to thicken, then take off the heat and leave to cool down While it’s cooling, preheat your oven to 180°C Gently melt the butter, and with a pastry brush, grease a large dish (around 20 x 30cm). Put the leftover butter to one side Now take a bowl and combine the almonds, sugar, cinnamon, cloves and rosewater Lay the individual filo sheets in the greased dish, one by one, brushing each one with your leftover butter Repeat this process until you have used almost half the sheets, or between 8-10 Now cover the pastry with the almond filling Finally, add the remaining pastry sheets, using the same technique as before. Then add one final (and very generous) coating of melted butter to the top Take a knife and draw diagonal lines across the top of the pastry, to form diamond shapes Slide the dish onto the middle shelf of the oven and leave to bake for about 20 - 25 minutes, then turn the heat up for a further 5 minutes to give the pastry a crispy, golden colour When this is done, take the dish out of the oven and quickly pour the leftover syrup all over the pastry. Leave it to rest for an hour, divide and serve - http://www.thriftygobbler.com/66/

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