Walnut and Rum Croustade

Assemble these supplies:

• 1 1/4 cups freshly shelled walnut halves
• 1/2 cup dry, unflavored bread crumbs
• 1/2 teaspoon grated lemon rind
• 1/2 cup plus 1 tablespoon superfine sugar
• 8 tablespoons butter (1 stick), melted
• 1/4 cup dark rum
• 8 filo pastry leaves

Steps in preparation:

1. Grind walnuts in food processor. Add bread crumbs, lemon rind, and 1/2 cup of the sugar and process until well blended. Mix in 2 tablespoons of the melted butter and rum.
2. Preheat oven to 375 degrees.
3. Brush 8-inch round cake or pie tin with a bit of the remaining melted butter. Cover bottom of pan with 1 sheet of filo dough. Fit dough in pan and brush lightly with butter. Layer 5 more sheets of the dough on top, brushing each lightly with butter and scattering each with 1/5 of walnut mixture.
4. Cover with the 2 remaining sheets of dough, brushing each with butter. Tuck them in around edges. Brush top with butter and bake 35 to 45 minutes, or until golden in color and crisp.
5. Sprinkle the remaining 1 tablespoon of sugar on top and let stand on cake rack 15 minutes. Cut into wedges and serve warm.