Research/Inspiration: Binging with Babish and Sorted Food. Two of my mains.
Ingredients:
Pastry base:
Tools:
9x13 baking dish/pan
pastry brush
food processer/blender or chop nuts finely
Serves:
Me. It's a sweet, so you'll get a decent amount to share. I cut mine into easy squares but if you want the whole pan I won't judge.
Process:
Syrup
I suppose here I'll tell you the process and my long experience of baking the goods and what I learned, which would also be pages long filled with pictures before we even got to the recipe. But there isn't much to blah blah over. It's a easy recipe and you'll get comfortable as you go. Phyllo dough does dry out, but it is remarkably easy to work with for such a variety of recipes.
HOWEVER - I'm pretty sure my bottle of agave did not have as much as promised in it. A 23.5 oz bottle was gone after using 2 cups for a double batch of this. 🤔
Ingredients:
Pastry base:
- 1/2 lb phyllo/filo dough (typically packages are sold in 16 oz and I used one package to make a double batch of these).
- 2 cups nuts (I used a mix of walnut, pistachio, and macadamia) - chopped fine with coarse bits
- 1/2 tsp ground cinnamon
- 1 cup unsalted Earth Balance Natural Butter Blend, melted
- 1 cup Agave
- 1 cup water
- 1 cup granulated sugar
- Additional flavoring as desired (I used 1 more tsp cinnamon and a splash of lemon juice)
- Love and unicorn tears. lol.
Tools:
9x13 baking dish/pan
pastry brush
food processer/blender or chop nuts finely
Serves:
Me. It's a sweet, so you'll get a decent amount to share. I cut mine into easy squares but if you want the whole pan I won't judge.
Process:
Syrup
- Combine sugar, agave, and water in saucepan (and any additional ingredients) - bring to boil and simmer until thickened. Set aside to cool slightly as rest is baking.
- Grease the pan with butter and then lay down a sheet of phyllo dough (or two). Butter top of sheet. Repeat with half of your phyllo dough (I used 9 sheets at bottom and 9 on top). Dough will likely be longer than pan so fold edges over layer as needed.
- Sprinkle cinnamon in blended nuts, layer this into pan, evenly distributing and pressing them into pastry.
- Layer phyllo dough and brush with butter. Repeat for remaining sheets, including top sheet.
- Cut pastry into shapes (squares, triangles, diamonds, etc.). Be cautious of knives scratching pans (I used a ceramic for additional safety).
- Chill in fridge for 1 hour before baking at 350 degrees Fahrenheit for 45 minutes.
- Remove from oven and pour syrup over pastry edges and sections, trying to avoid getting syrup on crunchy top so it stays crisp.
- Set aside at room temperature until completely cool (2-4 hours).
I suppose here I'll tell you the process and my long experience of baking the goods and what I learned, which would also be pages long filled with pictures before we even got to the recipe. But there isn't much to blah blah over. It's a easy recipe and you'll get comfortable as you go. Phyllo dough does dry out, but it is remarkably easy to work with for such a variety of recipes.
HOWEVER - I'm pretty sure my bottle of agave did not have as much as promised in it. A 23.5 oz bottle was gone after using 2 cups for a double batch of this. 🤔