Phyllo dough is very, very thin and fragile. Cover with a damp towel to keep from drying out.
You may have to cut the sheets to size. Scissors work.
Caramelize sugar and honey and then add water to make syrup.
Chop up nuts. Here walnuts, pistachios and almonds
Butter a glass baking pan.
Add 10(ish) sheets of phyllo a couple of sheets at a time. Brush butter between layers.
Place chopped nuts in a thin layer.
Keep adding layers of buttered phyllo and nuts. Bake until golden.
Pour 1/2 of the caramel syrup over cooled pastry. Let sit several hours, add other half of syrup.
The mascarpone custard adds another dimension of flavor.
Just follow your favorite custard recipe, but add some well whipped mascarpone cheese.
This take on the old world classic has a few personal touches. I like the dark flavors the caramel syrup brings, as well as the way the mascarpone custard helps to balance the intense sweetness. The mix of nuts also adds a complexity to the pastry.
Click on the image to see the step by step gallery.