This is another recipe I’ve been making for years; I think I may have gotten it from Better Homes & Gardens magazine, which I’ve subscribed to for years and years. The secret to working with filo dough is to keep it moist by covering it with a damp cloth while assembling this dessert.

This recipe makes approx. 60 pieces.


  • 1 (1-lb.) pkg. frozen filo dough (about 22 sheets)
  • 1 lb. walnuts, finely chopped
  • 1 (12-oz.) pkg. miniature semi-sweet chocolate pieces
  • ¾ cup granulated sugar
  • 1½ tsp. ground cinnamon
  • 1¼ cups melted butter
  • ¾ cup orange juice
  • ½ cup granulated sugar
  • ½ cup honey
  • ½ cup water
  • 2 Tbsp. lemon juice
  • Vanilla Frozen Yogurt (brand of choice)


  1. Thaw filo dough according to package directions. Combine the walnuts, chocolate, ¾ cup sugar, and cinnamon; set aside.
  2. Preheat oven to 325°. Brush bottom of a 15x10x1-inch baking pan with melted butter. Layer 8 of the filo sheets in the pan (keep remaining dough covered with a damp cloth), brushing each sheet with melted butter as you lay them down. Sprinkle about 2 cups of the nut mixture over the dough in the pan.
  3. Top with another 4 sheets of the dough brushing each with melted butter. Sprinkle with 2 cups of the nut mixture and top with 4 more filo sheet, brushing each with butter. Top with remaining nut mixture and remaining filo, brushing each sheet with melted butter.
  4. Drizzle any remaining melted butter over the top layer. Using a sharp knife, cut into diamonds or triangles. Bake for 1 hour.
  5. Meanwhile, in a saucepan, stir together the orange juice, ½ cup sugar, honey, water and lemon juice. Bring to a boil, reduce heat. Simmer 20 minutes. Pour over warm dessert after removing it for the oven. Cool completely.
  6. Serve with a scoop of frozen yogurt.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...