This fabulous nut-studded pastry is a staple of Middle Eastern cooking, and is surprisingly easy to make. Layers of paper-thin pastry surround a rich nut filling, enhanced with lemon rind and cinnamon and drenched with a rich sugar syrup. This is a great make-ahead dessert, as it keeps well. A little goes a long way, so cut small pieces!
The pretzels that inspired these are a staple in many malls across America. This pretzel differs from the Superpretzel clone recipe in that it is sweeter, softer, and more flavorful. The secret to this recipe is the sweet cream butter in which the finished pretzel is literally bathed. These are best served warm, fresh out of the oven, with salt or cinnamon sugar.
