Prepare the Nut Mixture: In a medium bowl, combine 1 cup of finely chopped walnuts or pistachios with ½ cup granulated sugar and 1 teaspoon ground cinnamon. Mix thoroughly until well incorporated and set aside.

Preheat and Butter the Dish: Preheat your oven to 350°F (175°C) and coat the baking dish with melted butter.

Layer the Phyllo Dough: Unroll phyllo dough, cover with a damp towel, and layer half of the sheets in the greased baking dish, brushing each with melted butter.

Add the Nut Filling: Evenly sprinkle the prepared nut mixture over the buttered layers.

Complete the Phyllo Layers: Continue layering the remaining phyllo sheets on top of nut mixture, brushing each with melted butter.

Shape the Wreath: Cut through layers into a circular shape resembling a wreath.

Bake the Wreath: Bake for 25-30 minutes until golden brown.

Prepare the Honey Syrup: Combine 1 cup honey, ½ cup water, and 1 cup granulated sugar in a saucepan. Simmer for 5-7 minutes until thickened.

Make the Custard: Heat 2 cups of milk, whisk together 3 egg yolks, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract, then combine with warm milk while whisking.

Thicken the Custard: Cook the custard mixture over medium heat, stirring until thickened.

Soak the Wreath: Pour cooled honey syrup over the hot wreath and let it soak for 20 minutes.

Add the Custard Center: Pour thickened custard into the center of the wreath.

Dust and Serve: Dust the top with powdered sugar and slice to serve.