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673999

Description[]

Apples give a distinctive twist to this traditional Greek dessert. Sautéing them first to let the water evaporate ensures a crisp crust.

  • Contributed by Delma at World Recipes Y-Group
  • Prep time: 1 hour plus cooling
  • Baking time: 35 to 40 minutes
  • Makes 12 serving

Ingredients[]

Nut mixture[]

Directions[]

Apple layer[]

  1. Peel and slice apples.
  2. Melt butter in dutch oven over high heat.
  3. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes.
  4. Cool.

Nut mixture[]

  1. Combine all ingredients in small bowl.
  2. Preheat oven to 400°F.
  3. Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.
  4. Brush 13x9-inch metal baking pan with butter.
  5. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered).
  6. Layer 5 more phyllo sheets on top, brushing each with butter.
  7. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
  8. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
  9. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
  10. With sharp knife, cut lengthwise through pastry and filling into 1½ inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
  11. Bake 35 to 40 minutes or until golden.
  12. Drizzle honey on top and bake 5 minutes more.
  13. Cool in pan on wire rack.
  14. Serve warm or at room temperature with whipped or ice cream.
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