• 1 Rating

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
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 12 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 1 g monounsaturated fat; 5 mg cholesterol; 99 mg sodium. 52 mg potassium; 22 g carbohydrates; 1 g fiber; 8 g sugar; 2 g protein; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0