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Ingredients
- 6 sht phyllo pastry, defrosted
- 1/2 lb melted butter
- 1 c. walnuts or possibly 1 c. pistachios, minced, and, toasted
- 3 Tbsp. sugar
- 1/2 tsp cinnamon
- 1 c. honey
Directions
- Preheat your oven to 375F.Cut each sheet of phyllo pastry in half so which they are roughly square. Place one sheet of phyllo on a greased or possibly non-stick baking sheet and brush liberally with the melted butter. Repeat with 5 more sheets.
- Scatter the nuts, sugar and cinnamon over top. Place another sheet of phyllo on top of the nut mix and brush it with butter. Repeat with the remaining sheets of phyllo.
- With a sharp knife, cut the layered phyllo into diamond shapes.
- Bake for 10-15 min, till golden. Remove from oven, drizzle with honey and serve (you may have to recut the diamonds).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 788 | |
| Calories from Fat 476 | 60% |
| Total Fat 54.58g | 68% |
| Saturated Fat 29.94g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 330mg | 14% |
| Potassium 117mg | 3% |
| Total Carbs 81.38g | 22% |
| Dietary Fiber 1.2g | 4% |
| Sugars 79.42g | 53% |
| Protein 2.75g | 4% |
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