- 4 cups chopped walnuts
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
- 1 cup butter, melted
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- Confectioners' sugar, lemon peel strips and additional honey
- In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside.
- Place a sheet of phyllo dough in a greased 9-in. pie plate; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat seven times. Sprinkle 1-1/3 cups nut mixture into crust.
- Place a sheet of phyllo over nut mixture; brush with butter. Repeat three times. Sprinkle with 1-1/3 cups nut mixture. Layer with another sheet of phyllo; brush with butter. Repeat three times. Sprinkle with remaining nut mixture.
- Top with a sheet of phyllo; brush with butter. Repeat seven times. Fold ends up onto top of pie; brush with butter.
- Using a sharp knife, score pie into eight pieces. Cut a remaining phyllo sheet into thin strips and roll into rose shapes; arrange on top. Save remaining phyllo dough for another use.
- Bake at 350° for 40-45 minutes or until golden brown. 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. Garnish with confectioner's sugar, lemon peel and additional honey. Refrigerate leftovers. Yield: 8 servings.
Reviews forGreek Honey Nut Pie
"Just made it and it is awesome. Very rich so I cut my pie into 16 slices for moderation. For those of you that gave it a low rating because of the calories, why in the heck did you make it in the first place? The nutritional information was right on the recipe. Really, don't make something like this and then complain how unhealthy it is. Just don't make it at all. The rest of us are smart enough to know whether or not its healthy."
"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!"
"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!"
"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."