couple of comments
1) Walnuts or pistachio are more traditional
2) In some areas,no honey was ever used. My Romanian grandmother used
a solution of super saturated sugar water (sometimes with rose water or
orange water for extra flavor) she made the rolled type, not the sheet
type, so it was simple to dip them and let them dry on a rack.

It gave them a crystal coat, not a gooey one, They lasted longer, and
could be stored in dry sealed tins. My sister still makes them this way


Simply substituting Splenda would do. However not much you can do
about the Phylo




jimbo wrote:
> On Tue, 06 Sep 2005 18:36:01 -0400, Trinity
> > wrote:
>
>
>>Nicky wrote:
>>
>>>"Sherry" > wrote in message
96.97.142...
>>>
>>>>From the Global Gourmet:
>>>
>>>>1 lb. sweet butter
>>>>1 lb. filo pastry
>>>>1-2 lbs. blanched almonds, chopped
>>>>1 lb. shelled walnuts
>>>>2/3 cups sugar
>>>>2 teaspoons ground cinnamon
>>>>1 teaspoon allspice
>>>>3 dozen whole cloves
>>>
>>>
>>>Well, that bit doesn't look impossible, especially with Splenda. I wonder
>>>what it would taste like with a Da Vinci poured over?
>>>
>>>Nicky.
>>>
>>
>>Speaking of splenda. I could just sprinkle some on the just phyllo dough
>>butter snack. I do admit though, the pine nuts really add a kick to it,
>>so maybe with some trial and error, we could actually come up with a
>>carb friendly version.
>>
>>
>>Trinity
>
>
> Da Vinci does make just a suger-free simple suger syrup, that might
> work out well for a base.
>
> Jelly
> T2 since1999
> A1C 5.7
> Meds to numerous to name

--
"...in addition to being foreign territory the past is, as history, a
hall of mirrors that reflect the needs of souls observing from the present"
Glen Cook