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Honey-Walnut Pastries |
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Serves: 20 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Honey-Walnut Pastries recipe on the web!!_ ounces walnuts ground ___ cup sugar _ teaspoon cinnamon ground ___ pound frozen phyllo pastry leaves thawed ___ cup butter melted ___ cup sugar ___ cup water _ tablespoon lemon juice ___ cup honey Preheat oven to 300°. Lightly butter the bottom of an 8 x 8 x 2-inch baking pan. In a medium bowl, mix walnuts, sugar and cinnamon; set aside. Cut pastry leaves into four pieces, each about 8 1/2 x 7 1/2 inches. Cover with plastic wrap or waxed paper to prevent drying out. Carefully fit one pastry leaf into the pan; lightly brush with butter. Repeat until ten leaves have been stacked crisscrossing the rectangular leaves to fill the pan evenly. Spread with a rounded 1/2 cup of the walnut mixture. Layer eight more leaves, lightly brushing each with butter. Spread with a rounded 1/2 cup walnut mixture. Repeat twice. Layer the remaining leaves on top, lightly brushing each with butter. Brush top with butter. Trim edges if necessary. With a sharp knife, cut halfway through layers, making three lengthwise cuts to form four even strips. Cut diagonally to make about 12 diamonds Bake for 1 1/4 hours or until light golden brown. Meanwhile, in a small saucepan, combine sugar, water and lemon juice. Stirring occasionally over medium-high heat, cook for 12 to 15 minutes or until syrupy; remove from heat. Stir in honey until well blended. Pour over hot pastry. Cool to room temperature. Cover lightly and let stand at room temperature at least 12 hours to mellow. Finish cutting through layers to bottom. Store tightly covered in a cool place. Honey-Walnut Pastries Old Faithfuls Sweetheart Cookies |
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