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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Crispy pastry sheets and toasted nuts, all drenched in a spiced honey mixture. It's rich, delicious, a pain in the butt to make, and feeds an army. Mine tends to be more middle eastern/eastern due to the cardamom. Ingredients:
filling (this is really rough, play with it) |
1/3 lb pistachios |
1/3 lb almonds |
1/3 lb walnuts |
1/5 c sugar |
1 t cinnamon |
dash ground clove |
dash ground cardamom |
package phyllo dough |
melted butter |
honey mixture |
1 c honey |
1 c sugar |
1/2 c water |
2 cinnamon sticks |
3-4 cloves |
1/2 t ground cardamom |
additional cloves to garnish |
Directions:
1. Ensure that all of the nuts are toasted, and if the nuts are unsalted add a healthy pinch of salt to the mix.
2. Grind to a fine chop in a food processor with the spices.
3. Add together thehoney, sugar, water, cinnamon sticks, cloves, and ground cardamom. Boil this mixture until syrupy, keeping it mind that it will thicken as it cools.
4. Preheat your oven to 350 F.
5. Put 8 layers of phyllo down in a glass baking dish, brushing each with melted butter (you can do this with your fingers, but after buying a pastry brush for this, it's honestly a hell of a lot easier with the brush).
6. Add half the nut mixture.
7. Put down another 8 layers of phyllo brushed with butter. Add the rest of the nuts.
8. Top with another 8 layers of buttered phyllo.
9. Cut the top of the pastry into appropriately sized diamonds, sticking a clove in the center of each diamond as a garnish (note, clove should be removed on eating, and is optional).
10. Bake until golden brown, remove from oven, cut all the way through, pour on the syrup, then let chill for at least 3 hours.
11. Note: sprinkling the top of the phyllo with a little water right before cooking will help prevent curling of the pastry.
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