Makes 12 Pieces

Luscious and sweet! This recipe comes from my 4th grade French teacher - who is Lebanese/Greek. She made it for our class and I was smitten!

20 Sheets Frozen Phyllo Dough

1 Cup Melted Butter - Preferably Clarified

225 ml Liquid Honey

125 Grams Brown Sugar

2 tsp Ground Cinnamon

Pinch of Salt

Juice of Half a Lemon

3 Cups Finely Chopped Nuts - Walnuts and Pistachio are a Favourite

In a large saucepan, melt the honey with the brown sugar, cinnamon, salt and lemon juice. Allow to cool for 10-15 minutes. Remove about 1 cup of the sugar mixture and set aside.

Add the chopped nuts to saucepan and stir to combine. Allow to cool while to prepare the phyllo.

Preheat oven to 375F.

Lay a sheet of phyllo down and brush liberally with melted butter. Top with another sheet and brush with more butter. Continue this process until all the sheets are stacked and buttered.

Use a sharp knife to cut the phyllo stack in half vertically.

Place one half of the stack into a shallow 13x9 pan, trimming to size if needed.

Pour the honey/nut mixture over and smooth out evenly. Top with the remaining phyllo stack.

Using a sharp knife, perforate the top of the phyllo a little to create cut lines - square or on the diagonal.

Place on a larger baking tray to collect any boiled sugar than may bubble over the edge.

Bake for 20-25 minutes until golden brown on top.

Remove from the oven and pour the reserved honey syrup over the the top while still hot.

Allow to cool, then slice along the cut lines.