Greek Honey Pie
This Greek Honey Pie is a delightful blend of crisp phyllo, nutty filling, and fragrant honey syrup. Perfectly sweet and comforting!
Equipment
- 9-inch round baking dish
- Pastry Brush
- Mixing bowls
- Sharp knife or food processor
- Saucepan
- Cooling rack
Ingredients
- 1 cup phyllo dough
- 1/2 cup unsalted butter melted
- 1 cup walnuts finely chopped
- 1/2 cup almond meal
- 1 teaspoon ground cinnamon
- 1 cup honey
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
Mastering Greek Honey Pie: How-To
- In a mixing bowl, combine the finely chopped walnuts, almond meal, and ground cinnamon. Stir until well blended.
- Preheat your oven to 350°F (175°C). Lightly butter your 9-inch baking dish. Lay one sheet of phyllo dough flat and brush it generously with melted butter. Repeat until all phyllo dough is used.
- Evenly spread the nut and almond mixture over the layered phyllo base. Gently press it down to create an even layer.
- Fold the edges of the phyllo dough over the filling, brushing with butter as you go to seal the pie.
- Bake the pie for about 25–30 minutes, or until the phyllo is golden brown and crisp.
- While baking, combine honey, water, lemon juice, and vanilla extract in a saucepan. Bring to a gentle boil, then simmer for about 5 minutes. Remove from heat and let cool slightly.
- Remove the pie from the oven and immediately pour the warm honey syrup evenly over the hot pie.
- Allow the pie to cool completely on a wire rack. Dust with powdered sugar if desired, slice, and serve.
Notes
- Keep phyllo covered with a damp towel to prevent drying out during assembly.
- Chop nuts finely for even texture and easier slicing.
- Pour syrup slowly over warm pie to avoid sogginess.
- Let the pie rest to allow syrup absorption and perfect texture.
- Store in an airtight container; rewarm in oven to crisp phyllo before serving.