Serves: 20
Total Calories: 228

8 ounces walnuts ground
1/4 cup sugar
1 teaspoon cinnamon ground
1/2 pound frozen phyllo pastry leaf thawed
3/4 cup butter melted
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/2 cup honey

Preheat oven to 300°. Lightly butter the bottom of an 8 x 8 x 2-inch baking pan. In a medium bowl, mix walnuts, sugar and cinnamon set aside.

Cut pastry leaves into four pieces, each about 8 1/2 x 7 1/2 inches. Cover with plastic wrap or waxed paper to prevent drying out. Carefully fit one pastry leaf into the pan lightly brush with butter. Repeat until ten leaves have been stacked crisscrossing the rectangular leaves to fill the pan evenly. Spread with a rounded 1/2 cup of the walnut mixture.

Layer eight more leaves, lightly brushing each with butter. Spread with a rounded 1/2 cup walnut mixture. Repeat twice. Layer the remaining leaves on top, lightly brushing each with butter. Brush top with butter. Trim edges if necessary. With a sharp knife, cut halfway through layers, making three lengthwise cuts to form four even strips. Cut diagonally to make about 12 diamonds Bake for 1 1/4 hours or until light golden brown.

Meanwhile, in a small saucepan, combine sugar, water and lemon juice. Stirring occasionally over medium-high heat, cook for 12 to 15 minutes or until syrupy remove from heat. Stir in honey until well blended. Pour over hot pastry. Cool to room temperature. Cover lightly and let stand at room temperature at least 12 hours to mellow. Finish cutting through layers to bottom. Store tightly covered in a cool place.

Nutritional Facts:

Serves: 20
Total Calories: 228
Calories from Fat: 135

More Recipes from the Treats From The Heart Cookbook:
Anniversary Bars
Honey-Walnut Pastries
Old Faithfuls
Sweetheart Cookies