2 pkgs (10 oz ea) frozen flaky pastry patty shells
3 cups finely chopped pecans or walnuts or a combination
grated rind of 1 lemon
1 cup honey
whipped topping or whipped cream (optional)

Thaw flaky pastry shells in wrappings in refrigerator overnight.

Preheat oven to 400°F. Line a 9x9x2-inch baking pan with aluminum foil.

Stack 3 of the patty shells on the foil, one on top of the other and roll out into a 9-inch square. Repeat with the remaining shells to make 4 (9-inch) squares.

Place 1 sheet in the bottom of the baking pan. In a small bowl, combine walnuts/pecans with the lemon rind. Sprinkle pastry with 1/3 of the nut mixture, and drizzle with 1/4 of the honey (warm the honey in the microwave first).

Repeat 3 times, leaving the top layer plain and reserving 1/4 cup of the honey. With a sharp knife, cut diagonal lines 1/8-inch deep in the top of the pastry.

Bake in preheated oven for 30 to 35 minutes. Let cool slightly in pan. Drizzle surface with remaining honey.

Remove from pan and peel away foil. Slice into diamond shapes or 1-1/2-inch squares. Serve drizzled with more honey, or whipped topping/cream if desired. Another way to serve is topped with a small scoop of French Vanilla ice cream or frozen yogurt sprinkled with nuts and drizzled with honey.

Makes 12 servings