For a 16x24 inch pan: 2 1lb Packages of Fillo dough 4 sticks butter 3 sticks margarine 5 C walnuts 1 1/2 C sugar 6 T blossom water 2 C simple syrup For a 13x9 inch pan use half the recipe. Grind walnuts in a food processor, mix with sugar and blossom water and set aside. Melt butter and margarine in a pan to allow salt and solids to settle. Prepare syrup and set aside to cool. Ladle 1 cup of melted butter/margarine in bottom of baking pan. Lay the contents of one Fillo dough box on top of butte