12 Serves
83 Mins
4 g
41 g
63 g
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it with melted unsalted butter.
Ingredients, vitamins, and health benefits
Unsalted Butter
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
11 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
46 mg / 4,700 mgSodium
328 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a mixing bowl, combine the chopped walnuts, ground cinnamon, and a pinch of salt to create the filling mixture.
Layer the phyllo dough sheets into the baking pan, using a pastry brush to lightly coat each sheet with melted unsalted butter.
Spread the walnut and cinnamon filling evenly over the middle layers of the phyllo dough, then continue layering the remaining sheets on top.
Use a sharp knife to cut the layered pastry into diamond or square shapes before placing it into the oven to bake until golden brown.
While the pastry is hot, drizzle the honey syrup over the top, allowing it to soak into the layers before serving.
Walnuts
Ground Cinnamon
Phyllo Dough
Sweetener
Vitamin A
1 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
11 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
46 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g43
g11
g
American
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g