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.
Combine flour and butter in a bowl. Beat either by hand or electric mixer until well combined.
Thoroughly mix eggs in the iced water. Add to flour- butter mixture, mixing only until ingredients are well combined. Form dough into a ball.
Cut dough into quarters. shape into rounds. Wrap in wax paper. chill for at least 1 hour.
Meanwhile prepare filling. In a heavy saucepan, melt butter then add nuts and sugar, mixing well. Set aside.
Combine 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.
Roll 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.
Bake at 375^ for 35-40 minutes until golden.
Can serve with whipped Cream or Vanilla Ice cream .