Prep time: 1 hour plus cooling Baking time: 35 to 4 minutes Apples give a distinctive twist to this traditional Greek dessert.
Sauteing them first to let the water evaporate ensures a crisp crust.
APPLE LAYER: Peel and slice apples.
Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 2 minutes.
Cool.
NUT MIXTURE: Combine all ingredients in small bowl.
Preheat oven to 4 degrees F.
Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap.
Brush 13x9-inch metal baking pan with butter.
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.
Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
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.
Bake 35 to 4 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream. Makes 12 servings.
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