Greek Phyllo Galette with Walnuts, Honey, and Thyme
A rustic, free-form pastry tart made with crispy phyllo dough layers and filled with spiced toasted walnuts, honey, and fresh thyme. The galette is baked until golden brown and finished with a warm honey drizzle, creating a dessert that balances the delicate crispness of phyllo with the warmth of toasted nuts and floral honey. This Mediterranean-inspired treat is elegant enough for entertaining but simple enough for a weeknight dessert.
- Prep
- 17 min
- Cook
- 27 min
- Wait
- 12 min
- Total
- 56 min
- Makes
- 1 galette (8 slices)
Steps
Before you start
- Thaw phyllo dough in the refrigerator for 2–3 hours (or on the counter for 30 minutes) if frozen
- Preheat oven to 375°F (190°C)
- Melt the butter before starting; have it warm and ready to brush
- Working with phyllo requires speed—read through the instructions before you begin to understand the folding technique
Toast the walnuts
- Heat a small skillet over medium heat.
- Add walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and light golden.
- Transfer to a bowl and let cool for 2 minutes.
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Ready when: Walnuts are fragrant and light golden in color
Tip: Don't over-toast; they'll continue cooking slightly as they cool.
Mix walnut filling
- In a bowl, combine cooled walnuts, 3 tablespoons honey, 1 tablespoon fresh thyme leaves, ground cinnamon, and a small pinch of sea salt.
- Stir until well combined.
Layer bottom phyllo
- Place the baking sheet on the counter.
- Lay the first phyllo sheet on the baking sheet and brush it lightly with melted butter using a pastry brush.
- Repeat with 3 more phyllo sheets, brushing each one with butter.
- Work quickly so the phyllo doesn't dry out.
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Ready when: Phyllo base is evenly coated with butter
Tip: Keep unused phyllo sheets covered with a damp towel to prevent them from drying out and becoming brittle.
Spread filling on phyllo
- Spread the walnut mixture in a rough 8-inch (20 cm) circle on the phyllo base, leaving about 2 inches (5 cm) of phyllo visible around the edges.
- Scatter the remaining 1 tablespoon fresh thyme leaves over the filling.
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Ready when: Filling is spread evenly with thyme scattered on top
Layer top phyllo
- Place a phyllo sheet over the filling and brush it lightly with melted butter.
- Repeat with 3 more phyllo sheets, brushing each with butter, working quickly.
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Ready when: Top phyllo is evenly layered and buttered
Fold phyllo edges
- Fold the phyllo edges up and over toward the center in loose, rustic pleats and folds, leaving the center somewhat exposed or lightly covered.
- This should look casual and free-form, not perfect.
- Brush all visible phyllo surfaces with the remaining melted butter.
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Ready when: Edges are folded loosely and all visible phyllo is brushed with butter
Tip: Don't worry if phyllo tears slightly—it's a rustic galette and small tears add character without affecting the result.
Bake the galetteOven 375°F / 190°C
- Bake at 375°F (190°C) for 25–28 minutes until the phyllo is deep golden brown and crispy.
- The galette will smell fragrant with toasted walnuts and thyme.
- The exposed filling and phyllo edges should be noticeably darkened.
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Ready when: Phyllo is deep golden brown and crispy, with darkened edges and exposed filling
Finish with honey
- Remove from the oven and immediately drizzle the remaining honey (about 1/3 cup / 100 g) over the warm galette.
- It will spread and settle into the folds.
- Let the galette cool on the baking sheet for 10 minutes before serving.
- The honey will set slightly as it cools, making the galette easier to slice.
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Ready when: Honey is drizzled and galette has cooled slightly
Good to know
Tips
- Work quickly with phyllo because it dries out fast and becomes brittle. Keep unused sheets under a damp towel at all times.
- Don't fret over perfection with the phyllo folds—the rustic, casual appearance is the whole charm of a galette.
- For deeper flavor, add a small pinch of ground clove or nutmeg to the walnut filling.
- Serve the galette warm or at room temperature. A drizzle of extra honey or a dollop of Greek yogurt on the side is lovely.
Make ahead
Prepare the walnut filling up to 2 days ahead and store in an airtight container. Assemble and bake the galette the same day for the best texture and flavor.
Storage & reheating
Room temperature: Cover loosely with foil and store for up to 2 days. Refrigerator: Store in an airtight container for up to 4 days; reheat gently in a 300°F (150°C) oven for 10 minutes. Freezer: Wrap the cooled galette tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature and reheat as directed above.
Substitutions
- walnuts → pistachios or almonds. Use the same weight. Pistachios add a subtle earthiness; almonds are milder. Both are delicious.
- fresh thyme → dried oregano or marjoram. Use 2 teaspoons dried herb instead of 2 tablespoons fresh (about one-third the amount). Oregano is more robust.
- honey → maple syrup or agave nectar. Use the same volume. The flavor profile will shift but the result is equally delicious.
- unsalted butter → ghee or extra-virgin olive oil. Use the same amount. Olive oil creates a slightly lighter galette; ghee adds a nutty, rich flavor.
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- Meal
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- Diet
- VegetarianHalal
- Method
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