Honey Nuttin Dessert

Sheri Zarnick


Documenting another Farmhouse recipe to get them all preserved and shared with the world of fabulous cooks. I am sure where ever this woman is she is shining with pride knowing a piece of her is still going to carry on into the future..at least her historical recipe collection will keep going and be cherished by whomever they touch.

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1 Hr 40 Min
40 Min


3 c
all purpose flour
1 c
unsalted butter
2 large
1/3 c
ice water
1/2 c
butter or margarine
1 1/2 c
each of finely chopped walnuts and pecans
1 c
brown sugar, packed
1 c
each of sugar, honey, and water
2 Tbsp
lemon juice


1Combine flour and butter in a bowl. Beat either by hand or electric mixer until well combined.

2Thoroughly mix eggs in the iced water. Add to flour- butter mixture, mixing only until ingredients are well combined. Form dough into a ball.

3Cut dough into quarters. shape into rounds. Wrap in wax paper. chill for at least 1 hour.

4Meanwhile prepare filling. In a heavy saucepan, melt butter then add nuts and sugar, mixing well. Set aside.

5Combine ingredients for glaze in a heavy saucepan. Bring to a boil 1c. sugar, 1 c. honey, 1 c. water and 2 T. lemon juice. simmer five minutes.

6Roll out each portion of dough into a 10" round. Put 1 round into a buttered quiche pan. Spread evenly with 1/3 of the filling. Repeat with remaining dough and filling. Pour half the glaze over the top.
I use remaining glaze for a dipping when I serve the dessert.

7Bake at 375^ for 35-40 minutes until golden.
Can serve with whipped Cream or Vanilla Ice cream .

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: Greek