Recipes from Greece :: Greek Pastries and Desserts
Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust.
6 Golden Delicious apples
6 Granny Smith apples
2 Tbsp. unsalted butter
6 Tbsp. sugar
1/2 tsp. cinnamon
Nut Mixture
2 1/2 (two and a half) c. walnuts, chopped
1/2 c. sugar
1/2 tsp. grated lemon peel
1/2 tsp. cinnamon
24 sheets phyllo dough
1/2 c. unsalted butter, melted
2 Tbsp. plain dry bread crumbs
2 Tbsp. honey
Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 mins. Cool.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 degrees fahrenheit.
Trim phyllo sheets to 13 x 9-in. rectangles; cover with plastic wrap. Brush a 13 x 9-in. metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2 c. nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle and distribute remaining nut mixture on top; sprinkle and distribute with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With sharp knife, cut lengthwise through pastry and filling into 1 1/2 in.-wide strips, then cut diagonally at 2-in. intervals to make diamonds.
Bake 35 to 40 mins. or until golden. Drizzle honey on top and bake 5 mins. more. Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream.
