Honey Walnut Filo Triangles
Crisp oven-baked filo triangles filled with cinnamon walnuts and finished with a honey glaze. A light, nutty sweet that shatters when you bite it.
- Total
- 66 min
- Prep 25 · Cook 41
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Roasting
- Sweet
- No rush
- Oven
Instructions
-
Heat the oven to 180°C and line a baking tray with parchment paper.
~10 min
-
Spread the walnuts on the lined tray and bake until fragrant and lightly golden, 6 to 8 minutes. Tip them onto a chopping board to cool.
~8 min
Toasting walnuts drives off moisture and triggers Maillard browning, deepening their flavor and making them crisp.
Roasting Roast nuts and pastry until fragrant and deep golden, watching closely near the end because they can burn in seconds.
-
While step 2 cooks
While the walnuts toast, put the butter in a small bowl and place it in the oven until fully melted, about 5 minutes.
~5 min
-
Chop the cooled walnuts finely. Mix them in a bowl with the cinnamon and 1 tbsp of the melted butter.
~4 min
-
Lay one sheet of filo on the board, brush it lightly with melted butter and fold it in half lengthways. Spoon about 1 tbsp of the walnut filling at one short end, then fold the corner over to enclose it and keep folding to form a tight triangle. Repeat with the remaining filo and filling to make 10 triangles.
~14 min
Brushing butter between filo sheets creates a fat barrier that fries the pastry in the oven, making it shatteringly crisp.
Keep the filo you are not working with under a clean damp cloth: it dries out within minutes and cracks when folded.
Folding Fold the filo gently and keep the triangle tight; a loose fold traps air and can crack the delicate pastry.
-
Arrange the triangles on the lined tray, brush the tops with the last of the melted butter and bake until deep golden and crisp, 18 to 20 minutes.
~20 min
Brushing the tops with butter helps them brown evenly and stay crisp as they bake.
If the triangles brown unevenly, rotate the tray halfway through baking rather than lowering the heat, so the pastry stays crisp.
Roasting Roast nuts and pastry until fragrant and deep golden, watching closely near the end because they can burn in seconds.
-
Warm the honey with 1 tbsp water, brush it over the hot triangles and leave them to cool on the tray until the glaze sets, about 10 minutes.
~10 min
Warming honey with water thins it into a brushable glaze that sets as it cools, leaving a glossy, non-sticky finish.