Canadian butter tarts meet Greek baklava in this indulgent, easy to prepare sweet casserole. Instead of making your own pastry, phyllo is used, creating the tender bottom and crunchy top, encasing an ooey-gooey raisin walnut filling. As lovely for dessert as it is for brunch, this treat comes together in under an hour.
Filling and Glaze
In a medium saucepan on medium heat, melt butter, dark brown sugar and honey until liquefied and just beginning to boil. Remove from heat. Stir in orange zest and vanilla. Reserve ⅓ cup.
In a medium bowl, whisk eggs. Add walnuts, raisins and salt. Whisk in small amount of butter mixture (not from reserved ⅓ cup) to temper the eggs. Whisk in remaining butter mixture (not from reserved ⅓ cup).
Preheat oven to 325ºF.
Working one sheet of phyllo at a time, scrunch into a ball and line up into 9 scrunched balls in an 8×8-inch glass or ceramic baking dish. Pour over filling containing eggs, walnuts and raisins. Top with 9 more pieces of scrunched phyllo.
Brush top layer of phyllo with reserved ⅓ cup glaze. Bake for 45 minutes, until phyllo is crisp and bubbling. Let sit for 10 minutes before serving. Serve warm, room temperature or chilled topped with berries and mint.