What phyllo pastry dessert is layered with nuts and honey?

The phyllo pastry dessert layered with nuts and honey is baklava.

Baklava is made by stacking thin sheets of filo pastry with chopped nuts, usually walnuts or pistachios, and baking the layers until crisp. After baking, the pastry is soaked with a sweet syrup that may contain honey, rosewater, or orange-blossom water. It is commonly cut into diamonds, triangles, rectangles, or other small portions.

The dessert is strongly associated with Ottoman cuisine and is now enjoyed across West Asia, Southeast Europe, Central Asia, and North Africa. Its exact origin is disputed, because several earlier layered-pastry traditions may have influenced the modern form.

Baklava is often served at room temperature and can be garnished with ground nuts. Revani is a semolina cake, kataifi uses shredded filo rather than broad sheets, and galaktoboureko contains a custard filling. Those desserts may appear in Greek pastry shops, but baklava is the canonical answer to this description.