September 16, 2016
Desserts, Fancy/Entertaining, Dairy,
Nuts/Seeds, Almond, Pecan, Greek, Cooking For A Crowd, Kid Pleaser, Christmas, Entertaining, Valentine's Day, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Butter/Margarine, Kosher Dairy more
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"I got this recipe from the local Greek festival that is held here each year."
Cut phyllo in half crosswise; trim phyllo to fit a 13 x 9 x 2 inch baking pan. Cover phyllo with a slightly damp towel. Lightly butter the bottom of a 13 x 9 x 2 inch baking dish. Layer 20 sheets of phyllo in the pan (keep remaining phyllo covered), brushing each sheet with melted butter.
Combine pecans and the next 5 ingredients; stir well. Sprinkle nut mixture over the phyllo in the pan. Top with the remaining 20 sheets of phyllo, brushing each sheet with melted butter. Cut into diamond shapes, using a sharp knife. Bake at 350° for 30 minutes. Reduce temperature to 300°, and bake 30 minutes or until golden brown. Let cool completely.
Combine 2 cups sugar and water in a medium saucepan; bring to a boil. Add lemon juice, and cook over low heat for 10 to 15 minutes, stirring occasionally. Remove from heat, and stir in honey. Drizzle the syrup over the phyllo. Cover and let stand at room temperature for 4 hours.
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