INGREDIENTS

INSTRUCTIONS

To make syrup:  In a medium saucepan, combine sugar, honey, water and
cinnamon; simmer 8 minutes. Add lemon juice and cook 2 minutes longer.
Syrup should be sticky to the touch. Set aside to cool. To make
filling: In a small bowl, combine walnuts and cinnamon until blended;
set aside. In a small saucepan, over medium heat, melt butter; keep
warm. Fold out stack of phyllo sheets; cover surface with towel or
plastic wrap to prevent drying. Remove only one sheet at a time.  Brush
a 12 x 18-inch pan with butter. Spread a sheet of phyllo into  pan and
brush with melted butter. Repeat until there are 6 layers of  phyllo.
Sprinkle one-third of nut filling on the 6th layer. Add 6  more phyllo
leaves, again brushing each with melted butter, sprinkle  with
one-third nut mixture. Repeat this procedure until all  ingredients are
used, ending with 6 layers of phyllo for the top.  Brush top with
butter. Preheat oven to 350 degrees F. Before baking,  cut dough in pan
diagonally into 2-inch strips, then cut diagonally  again to make
diamond shapes. Bake for 45 minutes. Pastry should be  golden brown and
flaky. Pastry should be dry, not soft, in the  middle. Pour cooled
syrup over hot pastry. Pour only enough syrup to  fill halfway on
pastry. Serve warm or cooled. Stand back and watch it  disappear. Makes
20 servings.  No nutritional information available.  FROM:  San Juan
Classic Cookbook (San Juan Islands in the Pacific  Northwest) by Janice
Veal and Dawn Ashback. Received in the October  McKenna 4/21/96. Posted
to MM-Recipes Digest V3 #196  Date: Sun, 14 Jul 1996 22:42:14 -0700
From: Tonya <imbri@oz.net>

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 249
Calories From Fat: 162
Total Fat: 18.4g
Cholesterol: 48.8mg
Sodium: 3.6mg
Potassium: 14.4mg
Carbohydrates: 22.7g
Fiber: <1g
Sugar: 22g
Protein: <1g