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Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes Apples give a distinctive twist to this traditional Greek dessert.
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Sauteing them first to let the water evaporate ensures a crisp crust.
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APPLE LAYER: Peel and slice apples.
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Melt butter in Dutch oven over high heat.
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Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes.
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Cool.
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NUT MIXTURE: Combine all ingredients in small bowl.
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Preheat oven to 400F (200C).
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Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.
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Brush 13x9-inch metal baking pan with butter.
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Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered).
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Layer 5 more phyllo sheets on top, brushing each with butter.
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Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
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Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
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Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
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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.
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Bake 35 to 40 minutes or until golden.
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Drizzle honey on top and bake 5 minutes more.
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Cool in pan on wire rack.
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Serve warm or at room temperature with whipped or ice cream.
