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Spice Islands®



  • Prep Time: 35 minutes
  • Total Time: 1 hour 45 minutes

32 servings


25 phyllo pastry sheets *

1 cup butter, melted

2 cups finely ground walnuts

1/4 cup sugar

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

Honey Syrup

2/3 cup sugar

2/3 cup honey

2/3 cup water

1/2 teaspoon Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon Spice Islands® Orange Peel

1/4 teaspoon salt


Preheat oven to 350°F.

Layer 10 phyllo sheets in 13 x 9-inch pan (cut dough to fit pan, if necessary), brushing each generously with butter.  Combine walnuts, sugar and cinnamon.

Sprinkle pastry with 1/3 cup of the walnut mixture.  Top with 1 sheet of phyllo; brush with butter and sprinkle with 1/3 cup of the walnut mixture continuing to layer nuts and pastry until all nuts are used. 

Add remaining phyllo sheets, brushing each one with butter.  Score and cut pan into 16 diamond shaped pieces.  Drizzle with any remaining butter.

Bake for 35 to 40 minutes until top is crisp and deep golden color.  Remove from oven; immediately pour hot Honey Syrup over top until pastry stops sizzling.  (Do not pour syrup over after sizzling stops or pastry will be too sticky.)  Cool at least 30 minutes before serving.

To make Honey Syrup.  Combine all ingredients in a small saucepan.  Heat to boiling, stirring constantly.  Lower heat and simmer 10 minutes.  Keep syrup at simmer temperature until ready to use.

Recipe Tip:  when using phyllo pastry use care so that the dough does not dry out.  Keep unused sheets covered.

Storage Tip:  This pastry is best served the same day it is prepared.  If it is kept overnight, cover but do not refrigerate.

* If using a 1-pound package with 2 packages of rolled phyllo, you will need to use just one package. 

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