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- 1 15 ounce package folded refrigerated unbaked piecrust (2 crusts)
- 1 cup finely chopped walnuts
- 1/3 cup sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1 teaspoon water
- Cinnamon-sugar*
1. Preheat oven to 375 degrees F. Let piecrusts stand according package directions. Unfold; place one crust on an ungreased cookie sheet. For filling, in a small bowl, stir together walnuts, sugar, the 2 tablespoons honey, the cinnamon, and lemon juice. Spread over piecrust on cookie sheet, leaving about a 1/2-inch border. Top with remaining piecrust. Seal edges of piecrusts by pressing with the tines of a fork, or pinch and flute the edges. Prick top piecrust all over with a fork. In a small bowl, stir together the 1 tablespoon honey and the water. Brush mixture over top piecrust. Sprinkle lightly with cinnamon-sugar.
2. Bake for about 25 minutes or until golden. Cool on cookie sheet on a wire rack for 10 minutes. Cut into 16 wedges. Cool completely.
3. Makes 16 wedges
- If you cant find cinnamon-sugar in the spice aisle of your supermarket, in a small bowl, stir together 2 teaspoons sugar and 1/4 teaspoon ground cinnamon.
- Servings Per Recipe 16,
- cal. (kcal) 197,
- Fat, total (g) 12,
- chol. (mg) 5,
- sat. fat (g) 3,
- carb. (g) 22,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 4,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 2,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 99,
- Potassium (mg) 52,
- calcium (mg) 10,
- iron (mg) 0,
- Other Carb () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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