Greek Phyllo Triangles with Walnut Honey and Mastic

Name: Greek Phyllo Triangles with Walnut Honey and Mastic
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 1½ cups (180 g) walnut halves and pieces; ⅓ cup (110 g) honey; ½ teaspoon (1 g) mastic gum crystals, crushed into fine powder; ¼ teaspoon (½ g) ground cinnamon; 12 sheets phyllo dough sheets (14×18 inches / 36×46 cm), thawed; ½ cup (115 g) unsalted butter, melted; ¼ cup (85 g) honey, warm; ¼ teaspoon (½ g) ground cinnamon

From the MyKitchenBank Kitchen

Crispy, buttery phyllo pastry folded into triangles and filled with a fragrant mixture of toasted walnuts, honey, and mastic—a pine-scented gum resin that brings authentic Greek flavor. These pastries are baked until golden and brushed with more honey and a sprinkle of cinnamon for a simple, elegant finish. Perfect for serving with Greek coffee or as a light dessert.

Prep: 25 min
Cook: 22 min
Wait: 5 min
Total: 52 min
Makes: 12 phyllo triangles

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Steps

Before you start

Remove phyllo dough from the freezer 30 minutes before baking and let it thaw at room temperature, still in its package
Preheat your oven to 350°F (175°C)
Have a damp kitchen towel ready to cover the phyllo sheets as you work to prevent them from drying out
Crush mastic gum crystals by placing them in a mortar with 1 teaspoon of sugar and grinding until fine, or pulse in a spice grinder

1
Toast and chop walnuts
- Place the 1½ cups (180 g) of walnut halves and pieces in a large dry skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly darkened.
- Do not let them burn.
- Transfer to a cutting board and chop into pieces roughly the size of lentils—small enough to hold filling together but with some texture.
- Set aside to cool for 2 minutes.
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Ready when: Walnuts are fragrant and 1–2 shades darker, and they smell toasted
Tip: Don't skip toasting—raw walnuts taste dull in this delicate pastry. Watch closely to avoid bitterness.
2
Mix walnut-honey filling
- In a shallow bowl, combine the toasted chopped walnuts, ⅓ cup (110 g) honey, ½ teaspoon (1 g) crushed mastic gum, and ¼ teaspoon (0.5 g) ground cinnamon.
- Stir gently until the filling is evenly combined and feels slightly tacky.
- The mastic should be fully dissolved or distributed so there are no grainy pieces.
- Let the mixture rest for 1 minute.
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Ready when: Filling is uniform in color, evenly moistened, and fragrant with mastic
Tip: Mastic gum may look grainy at first; stir thoroughly. A very fine powder integrates better than larger crystals.
3
Prepare the workspaceOven 350°F / 175°C
- Line a large baking sheet with parchment paper.
- Set your bowl of melted ¼ cup (115 g) butter and pastry brush within arm's reach.
- Lay one sheet of phyllo dough on a clean, flat work surface, with the long edge (18 inches / 46 cm) closest to you.
- Cover the remaining phyllo sheets with a damp kitchen towel to keep them from drying out as you work.
- Preheat the oven to 350°F (175°C) if not already done.
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Tip: Phyllo dries out within seconds if left uncovered. The damp towel is essential—wring it out so it's moist but not dripping.
4
Fold first phyllo strip
- Take the first phyllo sheet and fold it lengthwise in half, bringing the far long edge toward you.
- Gently press the fold to seal it lightly.
- Using your pastry brush, brush the top surface very lightly with melted butter—just enough to coat, not soak.
- You should use about ½ teaspoon per sheet.
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Ready when: Phyllo folded evenly and brushed with a thin, even layer of butter
Tip: Use a light hand with butter; too much makes phyllo soggy rather than crispy. A pastry brush lets you control the amount.
5
Place and fold filling
- Place about 2 tablespoons (30 g) of walnut-honey filling near the bottom left corner of the buttered phyllo strip, about 1 inch (2.5 cm) from the edges.
- Fold the phyllo over the filling at a 45° angle to form a triangle, then fold the point back up along the edge.
- Continue folding along the entire length of the strip, rotating the triangle at each fold, like folding a flag.
- The final triangle should be neat, compact, and fully enclosed.
- Brush the outside lightly with butter.
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Ready when: Triangle is compact, fully sealed, and all corners are tucked in
Tip: Folding evenly ensures the phyllo crisps uniformly. Keep folds tight so the filling doesn't escape during baking.
6
Place on baking sheet
- Transfer the completed phyllo triangle to the prepared baking sheet, seam-side down.
- Repeat the folding process with the remaining 11 phyllo sheets and filling, arranging the triangles on the baking sheet in a single layer with about ½ inch (1 cm) of space between each one.
- The baking sheet should fit all 12 triangles comfortably.
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Ready when: All 12 triangles are on the baking sheet, evenly spaced, and brushed with butter
Tip: Work quickly so the phyllo doesn't dry out. If phyllo tears, just patch it with a small piece from a trimmed corner and brush butter over the repair.
7
Bake until goldenOven 350°F / 175°C
- Place the baking sheet in the preheated 350°F (175°C / 160°C convection) oven.
- Bake for 18–22 minutes, until the phyllo is deep golden brown and crisp.
- You should see light golden color after 12 minutes; continue baking until the color deepens.
- The phyllo should feel very crispy when you tap one gently with your finger, and you may smell a faint toasted-nut aroma.
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Ready when: Phyllo is deep golden brown, crisp to the touch, and makes a slight crackle sound
Tip: If the phyllo is browning too quickly on the edges, place a sheet of foil loosely over the tray for the last 5 minutes, but remove it before the final finish.
8
Brush with warm honey and cinnamon
- Remove the baking sheet from the oven and place it on a heat-safe surface.
- While the phyllo triangles are still warm, use a pastry brush to lightly brush each triangle with warm ¼ cup (85 g) honey.
- Work quickly but gently so the phyllo doesn't break.
- Sprinkle a tiny pinch of the remaining ¼ teaspoon (0.5 g) ground cinnamon evenly over all the triangles.
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Ready when: Triangles are lightly glazed with honey and dusted with cinnamon
Tip: Brush warm triangles gently to avoid shattering the crispy phyllo. Cold triangles won't accept the honey glaze as well.
9
Cool and serve
- Allow the phyllo triangles to cool on the baking sheet for 5 minutes before transferring them to a serving plate or airtight container.
- They will continue to crisp as they cool.
- Serve at room temperature, preferably within 2 hours of baking, while the phyllo is still at its crispest.
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Ready when: Triangles are firm and crisp enough to pick up without bending
Tip: These are best eaten the same day. If they soften in storage, you can recrisp them in a 300°F (150°C) oven for 3–4 minutes.

Good to know

Tips

Mastic gum is essential for authentic flavor but can be hard to find—check Greek or Middle Eastern markets, specialty spice shops, or online retailers. Always crush it with a tiny amount of sugar in a mortar and pestle; this prevents it from clumping and distributes it evenly.
Phyllo dough is delicate but forgiving; small tears or wrinkles won't affect the final result. If a sheet tears badly, save it for patching other sheets or discard it. One or two extra sheets in the box covers any mistakes.
The key to crispy phyllo is light, even brushing of butter and a moderate oven temperature. Too much butter makes it greasy; too-high heat burns the exterior before the interior crisps.
For serving, these are perfect with strong Greek or Turkish coffee, a glass of ouzo, or simply on their own. They can also be made ahead and served at room temperature for a picnic or gathering.

Make ahead

Prepare the walnut-honey filling up to 8 hours ahead; cover and refrigerate. Bring to room temperature before assembling. Unbaked phyllo triangles can be assembled up to 2 hours ahead, layered on a baking sheet, covered loosely with plastic wrap, and refrigerated; bake from cold (add 2–3 minutes to baking time). Do not freeze unbaked triangles as phyllo becomes brittle when frozen.

Storage & reheating

Room temperature: Store in an airtight container for up to 24 hours, but phyllo is crisper the day it's made. Refrigerator: Not recommended as the phyllo will absorb moisture and soften. Freezer: Baked triangles can be frozen in an airtight container for up to 2 weeks; thaw at room temperature for 30 minutes and recrisp in a 300°F (150°C) oven for 3–4 minutes before serving.

Substitutions

mastic gum crystals → 2 strips of lemon zest (finely minced) or 1/2 teaspoon of ground cardamom. Mastic gum is traditional and adds a unique pine-like aroma. Lemon zest or cardamom provides aromatic depth, but the flavor will be noticeably different and more familiar.
walnut halves and pieces → 1½ cups (180 g) finely chopped almonds or a 50/50 mix of walnuts and pistachios. Almonds will be milder and slightly sweeter. Pistachios add richness and a subtle savory note. Avoid very coarsely chopped nuts as they may puncture the phyllo.
honey → ½ cup (120 g) of maple syrup or ⅓ cup (80 g) honey plus 2 tablespoons of orange juice. Maple syrup is darker and earthier. Orange juice adds brightness and prevents the filling from being overly sweet. Adjust total liquid based on consistency.
unsalted butter, melted → ¼ cup (60 ml) of olive oil or clarified ghee. Olive oil is traditional in some Greek preparations and adds a fruity note. Ghee has a higher smoke point and deeper flavor. Both crisp phyllo well, though butter gives the best traditional flavor.