Greek Honey Nut Pie

It's all about the walnuts in this sweet treat fancied up with ready-made phyllo dough.

Greek Honey Nut Pie
Greek Honey Nut Pie

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups chopped walnuts

  • 1/4

    cup packed brown sugar

  • 1

    tsp ground cinnamon

  • 1

    cup butter, melted

  • 1

    pkg (16oz, 14x9" sheet size) frozen phyllo dough, thawed

  • Syrup:

  • 3/4

    cup sugar

  • 1/2

    cup water

  • 1/2

    cup honey

  • 1

    tsp vanilla

Directions

1) In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Brush a 9" pie plate with some of the butter; set aside. 2) Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate. Let edged of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom. 3) Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional eight sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter. 4) Using a sharp knife, cut into eight wedges. Cut 1-2 additional sheets of phyllo into thin strips; arrange decoratively on top. Save remaining phyllo for another use. Bake pie at 350 degrees F for 40-45 mins or until golden brown. 5) Meanwhile, in a saucepan combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 mins. Add vanilla. Pour over warm pie. Cool on a wire rack. Refrigerate leftovers.

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