- 1-cup raisins
- 1/3 cup finely chopped pecans or walnuts, dry-roasted
- 8 sheets phyllo dough, thawed
- 1/2-cup honey
- 2 tsp. Ground cinnamon
- 1 Tbsp. Margarine (optional)
margarine, (or spray with vegetable oil). Cut through the pastry to the raisin-nut mixture, at 1-1/2 inch intervals, to provide vents for steam to escape. Bake for 20-30 minutes, or until light golden brown. Slice, using vent lines as guide.
Makes 12 servings.
1 serving: Calories 156, fat 3g, fiber 1.2g