INGREDIENTS

INSTRUCTIONS

Preheat oven to 300 degrees.
In saucepan, combine 1 cup sugar and 1 cup water; bring to a boil, stirring
until sugar dissolves. Continue to cook over medium heat for about 20
minutes (until thickness of honey). Stir in honey, continue to cook about
10 minutes longer.  Remove from heat and set aside to cool.
In bowl, combine walnuts, 3/4 cup sugar, and spices, set aside. Melt
butter, set aside.
Remove phyllo dough from package, cover unused portion with damp towel
while working with it.  Using kitchen scissors, cut to fit a 9x13 inch pan.
Coat pan with melted butter. Place 10 phyllo sheets in pan, two sheets at a
time, brushing each top sheet with melted butter. Place trimmings between
full sheets.  Spread with 1/3 of nut mixture, 4-5 sheets of buttered phyllo
then the remaining nut mixture. Top with remaining phyllo, buttering every
other sheet.
With a small, very sharp knife cut pastry lengthwise into 6 strips. Then
cut diagonally to make small diamonds. Heat remaining butter (there should
be 1/2 cup) until frothy and pour it over pastry, letting it run down into
cuts.
Bake in slow oven for 1 hour.  Remove from oven.  Turn oven to 400 degrees.
Pour about half of syrup mixture over pastry. Return to oven for 2-3
minutes until browned on top. Pour remaining syrup over pastry. Let stand
at least 3 hours before serving.
Assorted recipes from the Detroit News, entered by Diane Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”