By Rania El Chidiac and Petronella Fakhry   Ingredients 375gram Filo Pastry 200 grams unsalted butter 1 cup walnuts 1 cup cashews or almonds ¼ cup Pistachio for decorating 1 teaspoon of ground cinnamon 1 tablespoon of sugar 2 cups of Atter at room temperature – see recipe below 30cm x 20cm metal baking dish   Method Pre-heat oven to 200°C Either by hand or in an electric food processor, crush the walnuts and cashews or almonds until they are coarse powder. Place…