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Ingredients
- 1 (16oz) pkg phylio dough
- 1 lb chopped nuts
- 1 C butter
- 1 t cinnamon
- 1 C water
- 1 C sugar
- 1 t vanilla
- 1/2 C honey
Preparation
Step 1
Preheat oven to 350*.
Butter the bottom & sides of a 9 x 13 pan.
Chop nuts & toss with cinnamon, set aside.
Unroll dough.
Cut entire stack in half to fit pan.
Cover dough with damp cloth to keep moist.
Place 2 sheets of dough in pan & butter thoroughly.
Repeat until you have 8 layers- layering butter & nuts as you go.
Using a sharp knife cut into square shapes all the way to the bottom of the pan.
Bake for 50 mins, until golden & crisp.
Make sauce while cooling.
Boil sugar & water until sugar is melted.
Add vanilla & honey.
Simmer 20 mins.
Remove pan from oven & immediately spoon sauce over it.
Cool, cut & serve in cupcake papers.
Leave uncovered as it gets soggy if it is wrapped.
This freezes well.