Aphrodite’s Bliss: Greek Honey Walnut Torte

Allergens

Tree Nuts, Egg (in phyllo dough)

Ingredients

• 1 package (16 oz) frozen phyllo dough, thawed
• 2 cups chopped walnuts
• 3/4 cup honey
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 350°F (180°C). Lightly coat a 9x13 inch baking dish with nonstick spray.
2. In a medium bowl, combine walnuts, 1/4 cup honey, cinnamon, and vanilla extract until evenly coated. Set aside.
3. Unroll the phyllo dough carefully on a clean surface. Brush a sheet of phyllo with melted butter, then sprinkle with some chopped walnuts mixture. Add another layer of phyllo and brush with butter, then sprinkle with more nuts. Repeat until all the layers are used.
4. Carefully roll up the phyllo stack into a log shape, and place it in the prepared baking dish, seam side down. Tuck the ends under for a neat presentation.
5. Bake in the preheated oven for 30 35 minutes or until golden brown and crispy.
6. In a small saucepan, combine the remaining 1/2 cup honey and kosher salt over medium heat. Cook until it reaches a boil, then reduce heat to low and simmer for about 2 minutes until slightly thickened.
7. Remove torte from oven and let it cool slightly. Drizzle the honey syrup evenly over the top of the torte and allow it to absorb.
8. Cut into squares and serve warm, garnished with a dusting of powdered sugar if desired.

Chef’s Insight

Let the phyllo sheets rest between layers to prevent them from tearing during assembly.

Notes

This dessert is suitable for a standard diet and can be easily prepared in advance.