Claire Saffitz Makes Perfect Holiday Phyllo Pie | Dessert Person

Preheat the oven to 350°F.

Toast the mixed nuts in the oven for about 8 minutes, checking after 6 minutes to avoid burning, and toss halfway through for even toasting.

Remove the nuts from the oven once they are lightly toasted and set aside to cool.

In a bowl, mix together the toasted nuts, cardamom, kosher salt, 1/3 cup honey, 4 tablespoons melted butter, and a little lemon juice until well combined.

Count out 12 sheets of phyllo dough and keep the remaining sheets covered with a damp towel to prevent drying out.

Transfer one sheet of phyllo to a warm sheet tray and brush a thin layer of melted butter over it with a pastry brush.

Sprinkle about 1 tablespoon of demerara sugar over the buttered phyllo sheet.

Layer another sheet of phyllo on top, brush with melted butter, and sprinkle with sugar; repeat this process for 8 sheets total.

After 8 layers, add the nut filling in a layer measuring about 12 by 8 inches down the center of the phyllo.

Drape the remaining 4 sheets of phyllo over the nut filling, brushing each with melted butter and sprinkling with sugar as before.

Drizzle any remaining melted butter over the top before baking.

Bake the phyllo pie in the oven until golden brown and crispy.

Equipment Needed

Spice Level:

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