I love the texture that shatteringly crisp phyllo—brushed with butter and sprinkled with almond flour—adds to desserts. You can easily manipulate the flavors by using different nut flours or even instant espresso powder or dried coconut between the layers.
Recipe information
Yield
makes about 30 pieces
Ingredients
Preparation
Step 1
Heat the oven to 375°F or 350°F on convection.
Step 2
Melt the butter in a small saucepan (or in a cup in the microwave) and stir in the honey.
Step 3
Lay one sheet of the phyllo on a piece of parchment and brush with the honey butter. Sprinkle with 2 tablespoons of the almond flour. Top with another sheet of the phyllo. Brush again with the honey butter and sprinkle with the remaining 2 tablespoons almond flour. Top with the remaining sheet of phyllo and brush very lightly with the honey butter.
Step 4
Place a piece of parchment on top of the phyllo and roll to compress the layers.
Step 5
Transfer to a baking sheet, top with another baking sheet to keep the phyllo weighted, and bake until golden brown, 10 to 12 minutes, rotating the pan halfway through baking. Remove the top baking sheet and parchment. Let cool completely, break into shards, and store, layered between sheets of parchment, in an airtight container for up to 2 days.
