Greek Honey Nut Pie Recipe
- 4 cups chopped walnuts
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup butter, melted
- 1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1. In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Brush a 9-in. pie plate with some of the butter; set aside.
- 2. Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom.
- 3. Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional eight sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter.
- 4. Using a sharp knife, cut into eight wedges. Cut 1-2 additional sheets of phyllo into thin strips, rolling into rose shapes if desired; arrange decoratively over top. (Save remaining phyllo for another use.) Bake at 350° for 40-45 minutes or until golden brown.
- 5. Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
1 piece: 845 calories, 59g fat (17g saturated fat), 60mg cholesterol, 315mg sodium, 72g carbohydrate (44g sugars, 4g fiber), 19g protein .
Reviews for Greek Honey Nut Pie
"Labor intensive but worth it! Incredibly delicious and was loved by everyone!"
"It's 2am and my pie just came out of the oven. It's GORGEOUS . So much easier to cook than the traditional way. I added a cinnamon stick to the syrup. I can hardly wait to eat it."
"I made this recipe EXACTLY as printed. The only thing I changed was that I didn't fool with the phyllo roses on the top. It is absolutely delicious and it turned out perfect. I don't know why it's not just called baklava, because that's what it is. There's a Greek community nearby where I buy baklava all the time. This was my first attempt and it's as good as theirs. I like this recipe because it's a smaller quantity. Most recipes are for a 13x9 pan. I've always been intimidated by phyllo dough and I won't be anymore. It wasn't difficult at all. I cut mine into 12 wedges instead of 8 because it's such a heavy dessert. Can't say enough good about this recipe."
"I Love Baklava and am going to make this recipe because #1 it sounds so much easier than making Baklava and #2 to ameliorate the damage done by do gooders who think the public apparently must be protected from itself otherwise we're so stupid we'd eat the whole pie! Come on! Just because you're a health fanatic doesn't mean everyone is, or that someone can't indulge occasionally. Get over yourself!"
"My mother-in-law made this and used only 2 and 1/2 cups of walnuts and then added 1/2 cup raisins, 1/2 cup cranberry raisins, and 1/2 cup chopped dates. It was the best pie I've ever had. I'm making it for Christmas!"
"I just read all your reviews and you haven't had anything but negative responses. Why is that?? And who cares about the nutritional facts? A diabetic person doesn't need anyone to tell them not to eat pie. And to answer you question "why would you ever want to make this pie?" Because it's really good. If you thought it was bad, you must have done it wrong.Thank you and good day!"
"This pie turned out very well even though I have never used phyllo dough before. It tasted great and everyone loved it. I would definately recommend this to anyone even if you don't usualy bake. It was pretty simple, just follow the directions."
"I have made this recipe twice in one week for my family. It is so easy to make and is a great beginner recipe for working with phyllo. I reduced the walnuts to 2 cups as the first time around as I wanted more of the melt in your mouth feel of baklava - you should also finely chop the walnuts as well (I used my trusty mini chop and it did the job). Excellent A++ recipe!!"
"Thank you for your comments. I too am a bakery owner. I believe all things in moderation. I do appreciate all the people who take the time to post their recipes. It's what makes this site so wonderful."
"Wow. I thought this was a great recipe. I followed the recipe as written and used a couple of mark59's tips and had great success. I am very disappointed in the negative behavior on this site. If you have not tried the recipe do not rate or review the recipe. As a bakery owner (who is very fit and runs marathons) I am VERY aware of what is healthy and what is not. I am wasting my time reading through negative reviews that are not reviews at all but nasty irrelevant comments and personal opinions about calories. All that I and others need to know is- was the recipe good? Was it good as written or with a modification? What made it good or not good? Did you not care for it but others rave about it or ask for the recipe? Any helpful hints or tips are always appreciated. Thank you to all of the helpful people who do take the time to try, rate and review. Happy baking!"
"Absolutely scrumptious! Thank you for this recipe!! How unfortunate this recipe gets a lower rating than it should because of the health police who find it necessary to point out to us what we already know. If you don't want to make it - don't! The rest of us are capable of reading and understanding how many calories are in a recipe. Some of us choose to indulge occasionally and it is none of your business! Believe it or not, it is possible to indulge in a guilty pleasure occasionally without developing lifelong chronic ailments. Maybe you should check out what stress (as in trying to steer the world into your way of thinking) does to your health and chill out."
"I entered this pie in my very first pie baking contest last winter and came away with a second place ribbon! It's easy to prepare but it is time consuming. I had no problems with any of the instructions. As for the calories, it is so rich I cut my pie into 16 pieces which would lower the calories - but it is still very caloric. I don't think I could eat an eight of a piece of this pie. This is a pie that I would make again for a very special occassion."
"Has anyone read the nutritional facts on this pie. The calories alone are almost one half of what a normal person eats in a day.This would kill a Diabetic or person with Kidney disease.Why would you ever want to make this pie.I did just to see what it was like and after one bite threw it out...hurredly."
"Fantastic recipe,I make baklava all the time and either way one may add syrup, either hot or cold over hot or cold dessert, it still comes out fine.! This is just so great in pie form!"
"Absolutely wonderful recipe! I've made baklava many many times and this is one of the best recipes I've tried. Mrs. Teapot, did you even try it before your comments? What is a 8x9 or 8x10 inch pan? I've heard of 8x8 or 9x9 but not the ones you've mentioned. Why don't you try something before you shoot it down?"
"I made this Greek Honey Nut Pie and my family enjoyed it. I had no issues with the pie being soggy and we liked that it was pie shaped and not the traditional little squares. I don?t see confectioners? sugar or lemon peel strips in the recipe as mentioned by the previous reviews."
"Well first Mrs Teapot if you read the blurb she wrote, she said why not TRY IT in a pie pan, (meaning hmm - a different way to try it)to have a bigger piece. I've been a chef for 30 years, and a huge part of cooking/baking is experimentation. So lighten up, get your panties out of a knot and try it, because it is actually very very good. Mine had the same appearance, taste, and consistency of baklava. It wasn't soggy, nor a crusty mess. The only thing I did differently was to poke holes throughout the pie before adding the syrup,i added half slowly and let it soak for 30 minutes then I used the rest. I let it sit for two hours,the 1st hour in the fridge,the 2nd on the counter. Then I sliced it into serving pieces, the phyllo was perfect, the slices stayed together, it was just a big amazing piece of baklava. So before criticizing and acting as a know it all Mrs Teapot try something, then offer up criticisms, or compliments."
"Why not use phyllo, honey and nuts to make a pie? The answer is because one piece has 845 calories and 59 g fat (17 g saturated fat) and it doesn't taste good enough to offset the unhealthy aspect. Sorry!"
"First of all it's called Baklava. Second if you pour the warm syrup over warm pie it will become very soggy. It's either warm over cold, or make the syrup first and pour cold syrup over warm pie.Never heard of this made in a pie plate, you use a 8x9 or 8x10 inch pan.Lastly, you must precut the phyllo dough before you bake or it will become a crunch mess afterward, oh and be sure to not cut it or get a piece out for at least 24 hours allowing the syrup to soak into the dough, if you do, the syrup will form a puddle. The ingredients are fine, please leave out confectioners sugar, it would make it very pasty. I would just get a good baklava recipe, this will be a mess. sorry, usually the recipes are fantastic, this however is a miss."
"So, when & where do you use the lemon peel strips? I will try this recipe........."
"I'm a fan of balaclava, so of course I decided to make this. I forgot to add the vanilla at the end and it was still delicious. My only advice is to start with 1/2 cup of melted butter and see if you need the other 1/2 before melting it."
"its very delicious & I love doing it"
"I just made this pie to enter into a pie contest and it won first place and was a huge success! Not only was the presentation beautiful, but people could not stop raving about how amazing it tasted."
"What a great idea can't wait to try it have a family reunion coming up, the perfect time"