- Step 1
Brush an 18cm (base measurement) square cake pan with a little melted butter to lightly grease. Combine sugar, water, rosewater and lemon juice in a heavy-based saucepan. Slowly bring to boil over medium heat. Set aside for 20 minutes to cool.
- Step 2
Meanwhile, preheat oven to 180°C. Spread the walnuts over a baking tray and cook in preheated oven for 5 minutes or until toasted.
- Step 3
Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel. Brush 1 filo sheet with a little of the remaining melted butter. Place another sheet on top. Continue layering filo and butter. Cut filo stack in half crossways then trim to form two 18cm squares. Reserve excess pastry. Line greased pan with 1 filo square.
- Step 4
Combine date spread and toasted walnuts in a bowl. Spoon half over pastry. Arrange reserved excess pastry over date mixture. Top with remaining date mixture, then top with remaining 18cm pastry square and brush with any remaining melted butter. Cook, uncovered, in preheated oven, for 35 minutes or until golden brown.
- Step 5
Remove from oven and drizzle with cooled sugar syrup. Set aside for 20 minutes to cool. Serve with mint tea.
Note: You can make this slice to the end of step 2 up to 1 day ahead. Continue from step 3 up to 6 hours ahead. Date spread is available from the health food section of supermarkets.