Filo dough is vegan and makes it easy to adjust for a fantastic vegan-friendly version.
Just substitute vegan cheese, vegan butter and simple syrup instead of honey.
Prep Time: 45-60 minutes
Cook Time: 35-45 minutes
1 lb filo dough
½ lb unsalted butter, melted
6 ounces walnuts, chopped and divided
4-6 ounces gorgonzola, crumbled
3-4 tablespoons Tutto Sicilia Orange Blossom Honey
How to Make
Butter all sides and bottom of a 5" or 6” square or 6" round pie dish.
In a bowl, mix ⅔ of the chopped walnuts with 4 tbsp of the Tutto Sicilia Orange Marmalade, add one more tbsp if dry. Set aside.
Lay down 18 layers of filo dough that have been brushed with melted butter in between each layer. Make sure the layers wrap up the sides and will be trimmed at the end.
Add the walnut-marmalade mixture to the pan with the filo dough and smooth to level. Add 5 more layers of filo dough, buttering each layer. Next, add the gorgonzola and the remaining walnuts to the pan. Place 13 more layers of filo dough on top of the mixture, buttering each layer. Trim any filo dough hanging over the sides and butter the top so it will brown in the oven.
Pro tip: Using a sharp or serrated knife, gently cut the pastry into serving sizes, making sure you cut all the way through to the bottom and sides.
Bake in a preheated oven at 350° F for approximately 35-45 minutes until golden brown. Check the pastry after 30 minutes, as ovens vary.