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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

May 29, 2013


I enjoyed this dessert so much, and ordered it so often, that I can say it a little too well.  The Greek owner of our local restaurant asked if I was Greek.  This lead to my belief that perhaps I should learn how to make it.  Now it is a Christmas staple.  I purchase my Phyllo dough from the frozen foods section of my grocery store.

  1 Lb Unsalted Butter, Melted                                   1 1/2 Tsp Cinnamon
  1 Lb Phyllo Dough, Thawed                                    1 C Sugar
  1 C Pecans, Finely  Chopped                                   1 Small Lemon
  1 C Walnuts, Finely  Chopped                                  1 C Water
  1 C Almonds, Finely  Chopped                                 2 Inch Piece Cinnamon Stick
  1/2 C Sugar                                                            1 C Honey

Preheat oven to 325 degrees.  Brush 13x9x2 inch baking pan with some of the melted butter.  Fold a phyllo sheet in half and place in dish.  Brush with melted butter and top with another folded phyllo sheet; brush with melted butter.   

In a small bowl, combine pecans, walnuts almonds, sugar and cinnamon; mix well.  Top phyllo in dish with 1/2 c of the nut mixture.   

Top with 2 more folded sheets of phyllo, brushing each with melted butter.  Top with 1/2 cup nut mixture.  Continue layering 2 phyllo sheets, brushed with butter, and nut mixture until only 2 sheets of phyllo remain.  Fold, butter and layer last 2 sheets to form top crust.  With razor blade or sharp knife, cut through top layers into serving size portions. 

Bake for 50 minutes, making honey syrup as it  bakes.  Remove from oven and cut through all layers of pastry with sharp knife, using marks as guides.

To make Honey Syrup:  remove zest from lemon.  Squeeze 1 1/2 tsp lemon juice from lemon and set aside.  Combine lemon zest, sugar, water and cinnamon stick in heavy saucepan.  Bring to a boil.  Lower heat and continue cooking without stirring for 25 minutes or until mixture is syrupy and register 230 degrees on a candy thermometer.  Stir in honey.  Pour mixture through a strainer into a pitcher or measuring cup.  Add lemon juice.  Stir and let cool.  Pour cooled honey syrup over pastry.   

When cool, cover tightly.  


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