** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Add apples, sugar and cinnamon; cook, stirring occasionally, until
apples are tender and juices are evaporated, 15 to 20 minutes.
Cool.
4.
Nut Mixture: Combine all ingredients in small bowl.
Preheat oven to 400 F.
5.
Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.
6. Brush
13x9-inch metal baking pan with butter.
7. 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.
8. Spread 2 cups nut
mixture on top and repeat layering with 6 more phyllo sheets and butter.
9.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and
butter.
10. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs
and layer with the 6 remaining phyllo sheets and butter.
11. With sharp knife,
cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then
cut diagonally at 2-inch intervals to make diamonds.
12. Bake 35 to 40 minutes
or until golden.
Drizzle honey on top and bake 5 minutes more.
13. Cool in pan
on wire rack.
Serve warm or at room temperature with whipped or ice cream.
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Dietary Notes:
This recipe is low-sodium with 12.67mg per serving
This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption, Apple, Citric Acid allergies.
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