Banitsa with Halva

Another banitsa from the culinary catalogue of my grandmother Tsvetana from the Plovdiv village of Trud. Very sweet, fragrant, delicious and impressive. Its other name is "halvadzhiyka". I make it in memory of my grandfather Ivan, after whom I am named. Crush the plain biscuits in a mortar (a large one) or in the food processor until they turn to powder. Crush the walnuts more finely, also in the food processor. Melt the butter, without frying it. If you are fasting or are vegan/vegetarian, you can replace it with oil, coconut oil, or whatever fat you prefer. Take one sheet of the fine banitsa filo and brush it with the fat. Sprinkle the entire surface of the sheet with: 1 tablespoon sugar, 1 tablespoon of the ground walnuts and 1 tablespoon of the ground biscuits. Place a second sheet on top of this one, which you may brush with fat if you wish, but it is not obligatory, because the halva also contains a lot of fat and there is a risk the halvadzhiyka will swim in fat, which is not good for the taste or for health. Using the coarse kitchen grater, grate halva over the entire surface of the second sheet. Roll the two stacked sheets into a coil and place in a pre-greased baking tray. Brush each coil on top with fat. Bake the halvadzhiyka in an oven preheated to 200 degrees. As soon as you put in the tray, lower the oven to 180 degrees, and at the first browning of the halvadzhiyka, lower to 160 and bake until done. Of all the kinds of banitsa my grandmother made, this is the crispiest and keeps this quality the longest. My grandfather liked it exactly like this - crispy - and grandmother always set aside 3 coils (12 pieces) for him. The remaining coils she would soak with a syrup made in advance, which cooled while the banitsa baked, and when she took out the hot halvadzhiyka she would pour the cooled syrup over it. And so it would not become sickly sweet, grandmother did NOT put sugar in the sheets that were intended to be soaked. For the syrup: 2 tea cups water + 2 tea cups sugar + 1 sachet vanilla are put to boil until the sugar dissolves. Remove from the heat and add the juice of one orange. I carry my grandfather's name, but apparently not only that, because like him I too prefer the un-soaked version of the halvadzhiyka. Today this halvadzhiyka is completely lenten, because we are fasting, and it is not soaked, because I make it in memory of my grandfather. Thank you!