Thank you so much for being here! If you’ve seen those stunning honeycomb pies floating around Pinterest or TikTok and thought, “I could never pull that off” — I’m here to tell you: you absolutely can.
This recipe is not just a pretty face. It’s a flaky, golden, and sweet phyllo pastry dessert that mimics the natural beauty of a honeycomb and tastes even better than it looks. Drizzled with honey, kissed with cinnamon, and finished with a light syrup, this pie brings together texture, flavor, and presentation in one unforgettable bite.
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What Is Honeycomb Pie?
Honeycomb Pie is a layered phyllo dessert shaped to resemble a honeycomb, with rolled or coiled pastry tubes arranged in a circular or square pan. Once baked, it’s soaked in a lightly spiced syrup and finished with a drizzle of honey — giving it that glistening, golden finish that practically begs to be photographed.
Some versions use kataifi (shredded phyllo), others use piped batters, but this recipe uses rolled phyllo dough, which is both beautiful and surprisingly easy to work with.
Why You’ll Love This Recipe
- Visually stunning — a showstopper for any occasion
- Sweet, flaky, and rich with warm spices
- Buttery, crisp texture with tender, syrup-soaked centers
- Made with just a handful of ingredients
- Simple steps that even beginners can master
- Perfect for holidays, potlucks, or edible gifting!
What Does Honeycomb Pie Taste Like?
It’s crisp on the edges and soft in the center — like baklava meets cinnamon rolls. The phyllo turns golden and flaky in the oven, while the sweet syrup adds depth without overwhelming. The honey drizzle brings floral richness and sticky-sweet shine. It’s buttery, fragrant, and truly addictive.
Benefits of This Honeycomb Pie Recipe
- Uses store-bought phyllo dough — no special tools or fancy pastry skills required
- Can be made ahead of time — and it only gets better as it rests
- Customizable — change the spices, add nuts, or make it citrusy
- Feels fancy but is really just roll, bake, soak, and drizzle!
Ingredients
For the Pie:
- 1 package phyllo dough (thawed if frozen – about 18 sheets)
- ½ cup unsalted butter, melted
- 1 tsp cinnamon (or pumpkin pie spice for fall flair)
- ¼ cup finely chopped walnuts or pistachios (optional)
For the Syrup:
- ½ cup sugar
- ½ cup water
- 2 tbsp honey
- 1 tbsp lemon juice
- ½ tsp vanilla extract
For the Finish:
- Extra honey for drizzling
- Crushed pistachios or edible flowers (optional, for garnish)
Tools You’ll Need
- 9-inch round or square baking dish
- Pastry brush
- Small saucepan (for syrup)
- Sharp knife or scissors (for trimming phyllo)
- Clean kitchen towel (to cover phyllo and keep it from drying)
Ingredient Swaps & Flavor Ideas
- No nuts? Skip them or use toasted seeds for crunch
- Feeling citrusy? Add orange zest to the syrup
- Make it floral: Use rose or orange blossom water instead of vanilla
- Make it vegan: Use plant-based butter and agave in place of honey
How to Make Honeycomb Pie – Step-by-Step
1. Prep Your Station
Preheat oven to 350°F (175°C). Lightly grease your baking dish. Unroll your phyllo dough and cover with a damp towel to prevent drying.
2. Roll the Phyllo
Take one sheet of phyllo, brush lightly with melted butter, and sprinkle with cinnamon (and nuts if using). Roll it tightly from one short end to the other into a tube. Coil the roll like a snail shell and place in the center of your pan.
Repeat with remaining phyllo sheets, arranging them snugly in a circular pattern or grid around the first coil.
3. Bake Until Golden
Brush the tops of all rolls with more melted butter. Bake for 30–35 minutes, or until golden brown and crisp.
4. Make the Syrup
While the pie bakes, simmer sugar, water, honey, and lemon juice in a saucepan over medium heat for about 5–7 minutes. Stir in vanilla and let cool slightly.
5. Soak & Drizzle
As soon as the pie comes out of the oven, pour the warm syrup evenly over the hot pastry. Let it soak for at least 30 minutes, or up to overnight.
Before serving, drizzle with honey and top with pistachios or edible flowers for a stunning finish.
What to Serve with Honeycomb Pie
- A scoop of vanilla ice cream or Greek yogurt
- Fresh berries or pomegranate seeds
- Espresso or spiced tea
- A glass of sweet dessert wine or prosecco
Tips for the Best Honeycomb Pie
- Work quickly with phyllo — it dries fast!
- Use good-quality honey for flavor that shines
- Let it soak before serving — the syrup keeps it moist and flavorful
- Add a touch of citrus to brighten the flavor
- Make a day ahead — it’s even better the next day!
Storage Instructions
- Room Temp: Store covered for 2–3 days
- Fridge: Up to 5 days, reheat slightly before serving
- Freeze: Best to freeze unbaked rolls and bake fresh
General Info
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Soaking Time: 30 minutes (minimum)
- Total Time: ~1 hour 15 minutes
- Servings: 8–10 slices
- Difficulty: Easy–Medium
- Category: Dessert
- Cuisine: Mediterranean / Middle Eastern Inspired
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! In fact, it’s better the next day after soaking in syrup overnight.
Can I use puff pastry instead?
Puff pastry won’t roll into tight coils the same way. Stick with phyllo for best results.
Can I make it less sweet?
Absolutely — reduce the sugar in the syrup and skip the final honey drizzle if desired.
Conclusion: A Pie That’s As Gorgeous As It Is Delicious
This Honeycomb Pie is more than just a trending dessert — it’s a new classic. Easy enough for a weeknight baking project, beautiful enough for a holiday centerpiece, and sweet enough to make any gathering feel a little more special.
You’ll be surprised how quickly it comes together, and even more surprised how fast it disappears.
You’ll Also Love:
- Apple Fritter Bread – Soft, cinnamon-swirled, and glazed
- Garlic Butter Bread Rolls – Savory and perfect for any spread
- No-Churn Vanilla Bean Ice Cream – Simple, creamy, and dreamy
If you try this recipe, I’d love to see your honeycomb pie creations!
Tag me @easyrecipesteps on Pinterest or Instagram and leave a review — it means the world!
Nutritional Info (Per Slice – Approx.):
- Calories: 280
- Fat: 14g
- Carbs: 36g
- Sugar: 18g
- Protein: 3g
Honeycomb Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish. Unroll the phyllo and cover with a damp towel to prevent drying out.
- Take one sheet of phyllo, brush with melted butter, sprinkle with cinnamon (and nuts if using), then roll tightly into a tube. Coil like a snail and place in the center of the dish. Repeat with remaining sheets, arranging around the first coil.
- Brush the tops of all coils with remaining butter. Bake for 30–35 minutes until golden brown and crisp.
- While baking, combine sugar, water, honey, and lemon juice in a small saucepan. Simmer 5–7 minutes, then stir in vanilla. Remove from heat and let cool slightly.
- When the pie comes out of the oven, immediately pour syrup over the hot pastry. Let soak for at least 30 minutes or overnight.
- Before serving, drizzle with honey and garnish with crushed pistachios or edible flowers for presentation.