Ingredients
• 1 package (about 16 sheets) phyllo dough, thawed (if frozen)
• ½ cup unsalted butter or melted coconut oil (for brushing)
• 1 cup finely chopped mixed nuts (walnuts, pecans, almonds, or pistachios)
• ¼ cup granulated sugar
• 1 tsp cinnamon
• ⅛ tsp ground cloves (optional)
• ¼ cup honey (warmed for drizzling)
• 2 tbsp water or orange blossom water (to prevent drying)
• Powdered sugar (for dusting)
• Optional: crushed rose petals or edible gold flakes for elegance
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Prepare nut filling: In a bowl, mix chopped nuts, sugar, cinnamon, and cloves. Set aside.
- Unroll phyllo dough and cover with a damp towel to prevent drying.
- Place one sheet of phyllo in the baking dish. Brush lightly with melted butter. Repeat layering 6–8 sheets, buttering each.
- Sprinkle half the nut mixture evenly over the top.
- Add another 4–5 layers of phyllo, buttering each sheet.
- Sprinkle with remaining nuts.
- Top with final 6–8 layers of phyllo, buttering each as you go.
- Using a sharp knife, score into squares or diamonds through the top layers (don’t cut all the way down).
- Bake 35–40 minutes, until golden brown and crisp.
- While still hot, slowly pour warmed honey and water (or orange blossom water) evenly over the top. Let it soak in.
- Cool slightly, then dust with powdered sugar. Garnish with rose petals or gold flakes if desired.
✨ Serve warm or at room temperature—perfect with coffee, tea, or a scoop of vanilla ice cream!
💡 Make ahead: Assemble unbaked and refrigerate overnight. Bake fresh when ready.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 40 mins , Total Time : 1 hr , Servings : 9 pieces , Calories : 220 , Net Carbs: 24g , Fats: 13g , Protein: 3g