4 cups California walnuts (1 16-oz package)
1/2 cup sugar
1 teaspoon ground cinnamon
1 pound phyllo
1 cup butter or margarine (2 sticks), melted
1 12-oz jar honey
About 2 1/2 hours before serving or early in day:
Grease 13 by 9 inch baking dish. In large bowl with spoon, mix chopped walnuts, sugar, and cinnamon until blended.
Cut phyllo into 13 by 9" rectangles. In baking dish, place 1 sheet of phyllo; brush with some butter or margarine. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture.
Place one sheet of phyllo in baking dish over walnut mixture; brush with butter or margarine. Repeat to make at least 6 layers, overlapping any small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup walnut mixture over phyllo. Repeat layering two times.
Place remaining phyllo on top of last walnut layer; brush with butter or margarine. With sharp knife, cut just halfway through layers in a triangle pattern to make 24 servings (3 squares by 4 squares, and then on the diagonal). Bake in 300 F oven 1 hour and 25 minutes or until top is golden brown.
Meanwhile, in small saucepan over medium-low heat, heat honey until hot but not boiling. Spoon on hot honey while the dessert is still hot so it can be absorbed into the layers as they cool.. Cool in pan on wire rack for at least 1 hour, then cover and leave at room temperperature until serving.
To Serve: With a sharp knife, finish cutting through layers. Makes 24 serving. 255 calories per serving.
Susan, our beginning cook. Good House Keeping