Ingredients Jump to Instructions ↓

  1. 4 cups chopped walnuts

  2. 1/4 cup packed brown sugar

  3. 1 teaspoon ground cinnamon

  4. 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed

  5. 1 cup butter, melted SYRUP:

  6. 3/4 cup sugar

  7. 1/2 cup water

  8. 1/2 cup honey

  9. 1 teaspoon vanilla extract Confectioners' sugar, lemon peel strips and additional honey

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place a sheet of phyllo dough in a greased 9-in. pie plate; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat seven times. Sprinkle 1-1/3 cups nut mixture into crust. Place a sheet of phyllo over nut mixture; brush with butter. Repeat three times. Sprinkle with 1-1/3 cups nut mixture. Layer with another sheet of phyllo; brush with butter. Repeat three times. Sprinkle with remaining nut mixture. Top with a sheet of phyllo; brush with butter. Repeat seven times. Fold ends up onto top of pie; brush with butter. Using a sharp knife, score pie into eight pieces. Cut a remaining phyllo sheet into thin strips and roll into rose shapes; arrange on top. Save remaining phyllo dough for another use. Bake at 350° for 40-45 minutes or until golden brown. Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool on a wire rack. Garnish with confectioner's sugar, lemon peel and additional honey. Refrigerate leftovers. Yield: 8 servings.


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