Walnut and Cinnamon Phyllo Pastry with Honey Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky phyllo layers filled with toasted walnuts and warm spices, bathed in a fragrant honey syrup for a classic Middle Eastern dessert. This Mediterranean recipe, ready in about 65 minutes, pairs phyllo dough, walnuts, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 8 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Place 10 sheets of phyllo dough on a clean surface, keeping unused sheets covered with a damp towel. Brush one sheet with melted butter, then layer with a second sheet, brushing each layer with butter. Repeat until all sheets are used, stacking in a 9x13-inch baking dish.
  2. Step 2: Mix 1 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom in a bowl. Spread the mixture evenly over the buttered phyllo layers. Fold the edges of the phyllo over the filling to seal, then cover with remaining phyllo layers, brushing each with butter.
  3. Step 3: Bake for 25-30 minutes until golden brown and crisp. While baking, combine 1/2 cup honey, 1/2 cup water, and 1/2 cup sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves, then cook for 5 minutes to thicken. Remove from heat and stir in cinnamon and cardamom.
  4. Step 4: Pour the warm syrup over the baked phyllo immediately after removing from oven. Let cool for 15 minutes before cutting into squares.

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