Crunchy Almond Phyllo Pastry

Name: Crunchy Almond Phyllo Pastry
Total time: 1 h 30 min
Yield: 24
Ingredients: 500 g white sugar; 475 ml water; 240 ml honey; 1 cinnamon stick; 0.25 lemon; 5 ml vanilla extract; 680 g chopped almonds; 30 g white sugar; 5 ml ground cinnamon; 2.5 ml ground cloves; 340 g unsalted butter, melted; 1 package (450 g) frozen phyllo pastry, thawed

A delightful and crunchy pastry filled with sweetened almonds, layered with phyllo dough, and drizzled with a fragrant honey syrup. Perfect for sharing with friends and family!

1 hr 30 min

easy

435kcal

calories

45g

carbohydrates

27g

fat

fiber

protein

93mg

sodium

31g

sugar

Dessert Greek Middle Eastern

Ingredients

500 g white sugar

475 ml water

240 ml honey

1 cinnamon stick

0.25 lemon

5 ml vanilla extract

680 g chopped almonds

30 g white sugar

5 ml ground cinnamon

2.5 ml ground cloves

340 g unsalted butter, melted

1 package (450 g) frozen phyllo pastry, thawed

Directions

Step 1

Preheat the oven to 175°C (350°F). In a saucepan over medium heat, combine white sugar, water, honey, cinnamon stick, lemon, and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that forms. Set aside.

Step 2

In a small bowl, combine chopped almonds, white sugar, ground cinnamon, and ground cloves; set aside. Brush the bottom of a 23x33 cm (9x13 inch) pan with melted butter. Each sheet of phyllo dough is twice the size of the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on the bottom of the pan and brush with melted butter. Repeat the process for a total of 8 sheets, buttering each. Sprinkle about 60-80 g of nut mixture evenly over the phyllo and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo until all but 8 sheets (4 full sheets) are used.

Step 3

Use the remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down the layers with the palms of your hands. Pour the remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1.25 cm (0.5 inch) deep, then cut diagonally to form diamond shapes.

Step 4

Bake in the preheated oven for 50 to 60 minutes, or until golden brown. Remove from the oven and immediately pour the syrup over the pastry. Allow it to cool thoroughly. Cut the diamonds all the way through and serve.