Claire Saffitz Makes Perfect Holiday Phyllo Pie
Claire Saffitz Makes Perfect Holiday Phyllo Pie is a easy Middle Eastern recipe that serves 8. 600 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 27 min | Cook: 1 hr 6 min | Total: 1 hr 48 min
Cost: $16.77 total, $2.10 per serving
Ingredients
- 1 pound Mixed Nuts (mix of pistachios, pine nuts, and almonds; roughly equal parts)
- 12 tablespoons Demerara Sugar (divided: 8 tbsp for layering filo, 4 tbsp for syrup)
- 0.5 cup Honey (divided: 1/3 cup for nut filling, 2 tbsp for syrup)
- 0.25 teaspoon Ground Cardamom (pinch of warm spice for filling)
- 0.25 teaspoon Kosher Salt (pinch, enhances flavor)
- 2 sticks Unsalted Butter (Cary Gold butter, melted; 4 tbsp for filling, 12 tbsp for assembly, remaining for drizzling)
- 2 tablespoons Lemon Juice (freshly squeezed; 1 tbsp in filling, 1 tbsp in syrup)
- 0.5 teaspoon Orange Blossom Water (adds classic perfumed aroma; optional rose or vanilla)
- 12 sheets Filo Dough (12‑by‑8 inch sheets, thawed overnight in refrigerator, keep covered with damp towel while working)
- 0.5 cup Water (for syrup)
Instructions
Toast the Nuts
Preheat the oven to 350°F. Spread the mixed nuts on a sheet tray and bake for about 8 minutes, tossing halfway through to ensure an even light golden toast.
Time: PT8M
Temperature: 350°F
Make the Nut Filling
In a mixing bowl combine the toasted nuts with 1/3 cup honey, 4 tbsp melted butter, a pinch of ground cardamom, a pinch of kosher salt, and 1 tbsp fresh lemon juice. Stir until the nuts are evenly coated.
Time: PT5M
Prepare the Filo Sheets
Count out 12 sheets of thawed filo. Keep the remaining sheets covered with a damp towel to prevent drying. Lay a sheet on the prepared sheet tray.
Time: PT5M
Layer Butter and Sugar
Brush a very thin layer of melted butter over the first sheet, then sprinkle about 1 tbsp demerara sugar. Repeat this process for the next 7 sheets, creating eight butter‑sugar layers.
Time: PT10M
Assemble the Tart
Spread the nut filling in a 12‑by‑8‑inch rectangle down the center of the layered filo. Fold the long sides up like a parcel, then drape the remaining four sheets over the top, scrunching them to create a hand‑kerchief effect. Brush the top sheets with more butter and sprinkle any remaining sugar.
Time: PT10M
Bake the Tart
Place the assembled tart in the preheated 350°F oven and bake for 55 minutes, or until the filo is deep golden‑brown and crisp throughout.
Time: PT55M
Temperature: 350°F
Prepare the Orange Blossom Syrup
While the tart bakes, combine the remaining 4 tbsp demerara sugar, 2 tbsp honey, ½ cup water, and a pinch of salt in a saucepan. Bring to a simmer, stirring until dissolved, then simmer for 2‑3 minutes. Remove from heat and stir in 1 tbsp lemon juice and ½ tsp orange blossom water.
Time: PT5M
Finish and Serve
When the tart is golden, remove it from the oven. Using a pairing knife, make shallow slits across the surface, focusing on low points near the nut layer. Slowly drizzle the warm syrup over the tart, allowing it to soak. Let the tart cool for at least 20 minutes before slicing with a serrated knife.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 8 g
- Carbohydrates
- 60 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Tree nuts, Dairy, Gluten
Ingredient Substitutions
- Instead of Mixed Nuts: walnuts, pecans, hazelnuts
- Instead of Demerara Sugar: light brown sugar, turbinado sugar
- Instead of Honey: maple syrup, agave nectar
- Instead of Ground Cardamom: cinnamon, allspice
- Instead of Kosher Salt: sea salt
- Instead of Unsalted Butter: other high‑quality unsalted butter
- Instead of Lemon Juice: lime juice
- Instead of Orange Blossom Water: rose water, vanilla extract
- Instead of Filo Dough: phyllo dough
Equipment Needed
- Sheet Tray
- Parchment Paper
- Mixing Bowl
- Pastry Brush
- Measuring Spoons
- Measuring Cups
- Oven
- Saucepan
- Serrated Knife
- Damp Towel
- Timer (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Toast the nuts
- Make the nut filling
- Layer butter and sugar on filo
- Assemble the tart with proper folding
- Bake to a deep golden brown
- Make slits and pour syrup
Chef Tips from the Video
- Use high‑quality, grass‑fed butter (Cary Gold) for the richest flavor.
- Keep a damp kitchen towel over the filo at all times to prevent drying.
- Brush butter with a pastry brush using a light hand; too much butter makes the layers soggy.
- A serrated knife cuts through the many layers cleanly without crushing the filo.
Troubleshooting
Filo becomes soggy after baking.
Ensure each layer is brushed with a thin, even coat of butter; avoid excess butter. Bake until the top is deep golden and the bottom feels crisp when tapped.
Nuts are burnt or too dark.
Watch the nuts closely; pine nuts brown quickly. Remove from oven as soon as they turn light golden and set a timer for 6‑8 minutes.
Syrup pools on the surface instead of soaking.
Make shallow slits in the tart before pouring syrup and drizzle slowly while the tart is still warm. Allow the tart to rest so the syrup can be absorbed.
Storage
Refrigerator: Cover tightly with plastic wrap; store up to 3 days.
Freezer: Wrap the whole tart in foil then a freezer bag; freeze up to 1 month.
Room temperature: Best served the same day; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Toast the nuts and make the nut filling up to 24 hours ahead; keep refrigerated.
- Prepare the orange blossom syrup while the tart bakes; it can be made a day in advance and reheated gently.
- If baking earlier, let the tart cool completely, then wrap tightly and refrigerate; reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of honey nut filo tart in Middle Eastern cuisine?
Honey‑nut filo tart is a modern, free‑form take on traditional baklava, a celebrated Middle Eastern pastry that dates back to the Ottoman Empire. It retains the classic combination of nuts, honey, and layered phyllo dough while offering a more rustic, hand‑torn presentation that highlights the region’s love of fragrant syrups and nutty fillings.
What are the traditional regional variations of baklava in Middle Eastern cuisine?
Traditional baklava varies by country: Turkish baklava often uses pistachios and a simple sugar syrup; Greek baklava favors walnuts and a honey‑cinnamon syrup; Lebanese versions may include rose or orange blossom water. Claire Saffitz’s honey nut filo tart blends these influences with a free‑form shape and a richer butter base.
How is honey nut filo tart traditionally served in Middle Eastern culture?
In Middle Eastern gatherings, baklava‑style pastries like honey nut filo tart are typically served at room temperature, cut into diamond or square pieces, and accompanied by tea or coffee. They are often presented on a decorative platter, allowing guests to enjoy the crisp layers and sweet syrup together.
What occasions or celebrations is honey nut filo tart traditionally associated with in Middle Eastern culture?
Baklava‑style desserts are popular during holidays such as Ramadan, Eid, and weddings, as well as during festive family gatherings. The honey‑nut filo tart’s rich, celebratory flavor makes it a fitting centerpiece for special occasions and holiday feasts.
How does honey nut filo tart fit into the broader Middle Eastern cuisine tradition?
The tart embodies key elements of Middle Eastern sweets: layered phyllo dough, a nut‑rich filling, butter‑based caramelization, and a fragrant syrup. It showcases the region’s emphasis on texture contrast—crisp, soft, and syrupy—while allowing home cooks to customize nut mixes and aromatics.
What are the authentic traditional ingredients for baklava versus acceptable substitutes in honey nut filo tart?
Traditional baklava uses pistachios or walnuts, unsalted butter, honey or simple sugar syrup, and phyllo dough. Acceptable substitutes include pine nuts or almonds for the nut mix, maple syrup or agave for honey, and store‑bought phyllo if fresh dough isn’t available, as Claire Saffitz demonstrates.
What other Middle Eastern dishes pair well with honey nut filo tart?
Pair the tart with a pot of strong Turkish or Arabic coffee, a glass of rose‑flavored ayran, or a fresh fruit salad featuring pomegranate and mint. Savory dishes like lamb kofta or spiced chicken shawarma also balance the sweet richness of the tart.
What makes honey nut filo tart special or unique in Middle Eastern dessert cuisine?
Its free‑form, hand‑torn presentation creates dramatic, airy layers that differ from the tightly rolled, square baklava. The use of orange blossom water in the syrup adds a floral note not always present in classic recipes, giving the tart a distinctive aromatic profile.
What are the most common mistakes to avoid when making honey nut filo tart?
Common errors include over‑buttering the filo (which makes it soggy), letting the phyllo dry out (causing tears), under‑toasting the nuts (resulting in bland flavor), and not scoring the surface before adding syrup (which prevents even absorption). Following Claire Saffitz’s thin‑brush technique and keeping the filo covered solves these issues.
Why does this honey nut filo tart recipe use a thin butter brush instead of a heavy butter coating?
A thin butter layer ensures each filo sheet crisps without becoming greasy, allowing the layers to separate and create the characteristic flaky texture. Too much butter would weigh down the sheets and prevent the syrup from soaking properly.
Can I make honey nut filo tart ahead of time and how should I store it?
Yes. Assemble the tart, cover it tightly, and refrigerate for up to 3 days. Reheat gently in a 300°F oven for 10‑15 minutes before serving, then drizzle the prepared orange‑blossom syrup. The tart also freezes well for up to a month when wrapped in foil and a freezer bag.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person specializes in approachable, well‑researched pastry and dessert recipes that blend classic techniques with modern twists. Claire brings her test‑kitchen expertise while Dessert Person adds a focus on visual storytelling and ingredient accessibility.
How does the YouTube channel Claire Saffitz x Dessert Person's approach to Middle Eastern desserts differ from other cooking channels?
Claire Saffitz x Dessert Person emphasizes precise technique, ingredient transparency, and flexibility—allowing home cooks to use store‑bought filo and customize nut mixes—whereas many other channels may rely on more elaborate, hard‑to‑source components or present the dish as a fixed, traditional recipe.
Last updated: August 26, 2026
