Description
Approximately twenty-four small diamonds of honey-walnut phyllo pastry.
Ingredients
Scale
- 1 package Phyllo pastry, thawed according to package
- 3 cups Walnuts, finely chopped
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter, melted
- 3/4 cup Honey
- 1/2 cup Granulated sugar
- 3/4 cup Water
- 1 tablespoon Fresh lemon juice
Instructions
- Thaw phyllo according to package, heat oven to 350°F and brush a 9-by-13-inch pan with some melted butter. Mix 3 cups chopped walnuts with 1 tsp cinnamon. Keep unused sheets covered by a barely damp towel.
- Layer approximately half the phyllo sheets in pan, brushing every two sheets lightly with butter; scatter walnuts in two even layers separated by several buttered phyllo sheets. Finish with remaining sheets, tucking edges and using only the measured cup of butter.
- With a sharp knife cut through layers into approximately twenty-four small diamonds before baking. Bake 45–50 minutes until top is evenly golden and crisp.
- Meanwhile simmer 3/4 cup honey, 1/2 cup sugar and 3/4 cup water approximately ten minutes, then add 1 tbsp lemon juice and cool. Pour cool syrup over hot cut pastry, rest uncovered about four hours before serving; document sheet count, syrup absorption and yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: 45-minute assembly, 45–50-minute bake, four-hour syrup rest; phyllo sheet count varies by brand.
- Prep Time: 45 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 50 minutes
- Category: Pastries
Nutrition
- Serving Size: One small diamond