Recipe courtesy of Chef Matthew Scofield
as seen on episode “Vintage Bee Honey”, season 3
- 1 (16 oz. package) Phyllo dough (room temp)
- 1 1/4 cups butter, melted
- 1 1/4 cups pistachio, finely ground
- 1 1/4 cups walnuts, finely ground
- 1 cup Honey syrup (recipe to follow)
- 1/4 cup sugar
Preheat oven to 350 degrees. Melt butter in a sauté pan and set aside. Brush 9x13x2-inch baking pan with melted butter. Layer one sheet of phyllo on bottom of pan. Brush with butter and sprinkle with a pinch of sugar. Repeat these steps until half the phyllo is used, folding the extra phyllo over on top. Mix the ground nuts together in a mixing bowl. Add half of the cooled honey syrup and mix well. Place mixture on top of phyllo and spread evenly to cover phyllo. Place a sheet of phyllo on top of nut mixture and repeat step 6 until all phyllo is used, brushing the top layer with a thin coating of butter. Make 5 cuts length wise from one side of the pan to the other about 1.5 inches apart. Make 9 diagonal cuts widthwise, also 1.5 inches apart. Bake in center of the oven for about 45 minutes or until top layer is golden brown. Drizzle the remaining honey syrup over the top and allow to cool completely.
- 1/2 cup water
- 1 cup sugar
- 1/2 cup honey
Bring all ingredients to boil in a small sauce pan until sugar is dissolved. Remove from heat and allow to cool completely.