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A gooey honey and walnut filling is the star of this dessert. Instead of traditional phyllo dough, a refrigerated piecrust stands in to make this a simple stunner.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cool:
10 mins
bake:
25 mins
total:
50 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

197 calories; fat 12g; cholesterol 5mg; saturated fat 3g; carbohydrates 22g; mono fat 1g; poly fat 4g; insoluble fiber 1g; sugars 8g; protein 2g; vitamin c 0.6mg; folate 8.1mcg; sodium 99mg; potassium 52mg; calcium 10.1mg; iron 0.4mg.
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