All Recipes

A treasured recipe from my Culinary School days; layers of buttery phyllo, fragrant nuts, and perfectly balanced honey syrup. Classic, crisp, and timeless. Makes about 32 pieces Ingredients: Pastry: 1 pound package of phyllo dough, thawed 1 pound pecans or walnuts, chopped ¼  cup sugar 1 teaspoon cinnamon ½ teaspoon cloves, ground 12 oz. (3 sticks) butter, melted Syrup: 2 cups sugar 1 ½ cups water ½ cup honey 2 strips lemon peel 1 lemon, juiced (about 1 oz.) ½ teaspoon cinnam