Ingredients
- 16 oz frozen phyllo dough
- 1 1/2 c unsalted butter, melted
- 2 c fine chop walnuts
- 2 c fine chop pecans
- 2 c fine chop crisp cooked bacon
- 3/4 c brown sugar, firmly packed
- syrup
- 2 c white sugar
- 1 c water
- 2 T honey
- 2 T lemon juice
- 1 stick cinnamon (4")
Preparation
Step 1
Thaw phyllo at room temp 2 hours. Cut in half crosswise to get sheets approx 9 x 13 to fit baking pan. Keep phyllo covered at all times with waxed paper or damp tea towel.
Lightly butter bottom 9 x 13 pan. Place one sheet phyllo in pan and brush carefully with melted butter. Add 7 more sheets, brushing each with butter.
In bowl combine nuts, bacon and 3/4 c sugar. mix well. Sprinkle 1 c evenly over pastry in pan. Drizzle with some melted butter.
Top with 4 sheet phyllo, brushing each with butter. Sprinkle another cup nut/bacon mix, drizzle with butter.
Repeat 4 sheet, nut, drizzle 4 more times. Place remaining 8 sheets of pastry on top, brushing each.
With sharp knife, cut diagonally, cutting to but not through bottom layer. Continue cutting at about 1" spacing until have approximately 48 diamond shaped pieces.
Bake 1 hour 325*. Remove from oven; finish cutting diamonds; cool thoroughly.
When cooled prepare syrup. In saucepan combine ingredients. Boil gently 15 min. Remove cinnamon; stir well.
Pour warm syrup evenly over cooled pastry. Cool Completely. Store loosely covered at room temp