Ingredients
Scale
- 1 package of phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 2 cups walnuts or pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup honey
- 1 cup water
- 1 cup milk
- ½ cup sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Brush a baking dish with melted butter.
- In a bowl, combine chopped nuts, sugar, and cinnamon. Set aside.
- Layer half the phyllo sheets in the baking dish, brushing each with butter. Sprinkle nut mixture over layers.
- Top with remaining phyllo sheets, brushing with butter until all are used. Cut into a circular wreath shape.
- Bake for 25-30 minutes until golden brown.
- For the honey syrup, simmer honey, water, and sugar for about 5-7 minutes; cool.
- For custard, heat milk and sugar; whisk egg yolks with cornstarch and vanilla. Gradually mix in warm milk, then return to heat until thickened.
- Pour cooled syrup over baked wreath; let soak for 20 minutes before pouring custard into the center.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approximately 112g)
- Calories: 319
- Sugar: 18g
- Sodium: 115mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 64mg