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Honey-Nut Phyllo Slices

Yield 4 slices.
If you happen to have one or two phyllo slices left over, you can store them overnight in a heavy-duty, zip-top plastic bag.


  • 2 tablespoons honey, divided
  • 2 teaspoons reduced-calorie margarine
  • 1/8 teaspoon ground allspice
  • Dash of ground cloves
  • 1/8 teaspoon vanilla extract
  • 3 sheets commercial frozen phyllo pastry, thawed
  • Butter-flavored vegetable cooking spray
  • 2 teaspoons ground walnuts

Nutrition Information

  • calories 101
  • caloriesfromfat 32 %
  • fat 3.6 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.6 g
  • carbohydrate 16.6 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 88 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 1 1/2 tablespoons honey, margarine, allspice, and cloves in a small saucepan. Cook over low heat until margarine melts. Remove from heat; stir in vanilla.

  2. Cut each phyllo sheet in half crosswise. Place 1 half-sheet of phyllo on wax paper (keeping remaining phyllo covered). Lightly coat phyllo with cooking spray. Place another half-sheet of phyllo over first sheet; coat with cooking spray. Brush about 2 teaspoons honey mixture over phyllo. Repeat layers twice. Sprinkle top layer with walnuts, leaving a 1-inch margin on long sides.

  3. Roll up phyllo, jellyroll fashion, starting with long side. Place, seam side down, on a baking sheet coated with cooking spray. Brush remaining honey mixture over phyllo. Cut diagonally into 4 slices. Bake at 300° for 30 minutes.

  4. Drizzle remaining 1/2 tablespoon honey evenly over warm phyllo slices. Let cool.

Cooking Light Light Cooking for Two