Ruby Stewart

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup walnuts, finely chopped
  • 1/3 cup sugar
  • 2 (8 oz) packages chopped dates
  • 1 3/4 cup butter, melted
  • 1 lb frozen Phyllo® dough, thawed and trimmed to 15 x 10 inches
  • 1/2 cup sugar
  • 3/4 cup orange juice
  • 1/2 cup honey
  • 3/4 cup powdered sugar
  • 1 Tbsp milk

Heat oven to 325 degrees. Stir together all ingredients; set aside. Brush 15x10x1 jelly roll pan with butter. Layer 8 phyllo sheets, lightly brushing each with butter, in prepared pan. Sprinkle with 1 3/4 cups filling. Top with 4 more phyllo sheets, lightly brushing with butter. Repeat layering mixture with phyllo sheets twice. Top with 8 phyllo sheets lightly brushing each with butter. Cut diagonal lines through. Bake 60 to 70 minutes or until golden brown. Meanwhile in a 2 quart saucepan combine all syrup ingredients. Cook over medium heat until full boil (4 to 5 minutes). Reduce heat to low, simmer until thickened 30 to 40 minutes. Pour syrup over warm dessert. Drizzle glaze over warm pastry.

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