INGREDIENTS

INSTRUCTIONS

NUT MIXTURE
From:    Claudia Knowles <KnowlesCM7@AOL.COM>
Date:    Mon, 15 Jul 1996 20:18:20 -0400
Apples give a distinctive twist to this traditional Greek dessert. Sauteing
them first to let the water evaporate ensures a crisp crust.  Prep time: 1
hour plus cooling Baking time: 35 to 40 minutes
Apple Layer: Peel and slice apples.  Melt butter in Dutch oven over high
heat.  Add apples, sugar and cinnamon; cook, stirring occasionally, until
apples are tender and juices are evaporated, 15 to 20 minutes.  Cool.
Nut Mixture: Combine all ingredients in small bowl.  Preheat oven to 400^F.
Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.  Brush
13x9-inch metal baking pan with butter.  Place 1 phyllo sheet in pan and
brush with some of the melted butter (keep remaining phyllo covered). Layer
5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut
mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and
butter. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs
and layer with the 6 remaining phyllo sheets and butter. With sharp knife,
cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then
cut diagonally at 2-inch intervals to make diamonds. Bake 35 to 40 minutes
or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan
on wire rack. Serve warm or at room temperature with whipped or ice cream.
Makes 12 servings.
EAT-L Digest 15 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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