Recipe by AcadiaTwo
This is another recipe from my DD's ACCC culinary school's learning packet, in the North African cuisine. I have not made this but my DD indicated that she enjoyed it.
Top Review by Annacia
WOW, this is really simple. I've never had a problem making phyllo go stale, even when I didn't want to. I made only 2 servings and that's a good thing because I'd have the entire recipe eaten before dinner. I'm so weak!. Anyway, this is utterly delicious and just what you need to put a big smile on your face. I put the nuts in a clean pillow case corner and pounded like mad which is great if you need to work out a bit of temper or just don't feel like making nut butter in the processor. The baked outcome is rich, decadent and at my age honestly better than sex. I did skip the ice cream but only because I didn't feel like making it or driving to the city to buy it. Thank you Cadie for another wonderful recipe. Made for: Autumn NA/ME Tag - Sep, Oct, Nov 2013
- 1 tablespoon butter (unsalted)
- 1⁄4 lb pastry dough (Phylo, stale)
- 3 tablespoons hazelnuts (ground)
- 3 tablespoons almonds (ground)
- 3 tablespoons pistachio nuts (ground)
- 3 tablespoons sugar (brown)
- 2 tablespoons coconut (sweetened flakes)
- 2 tablespoons raisins
- 1 cup heavy cream
- 1 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Butter a 9 x 12 baking dish.
- Crumble pastry dough on bottom.
- Sprinkle hazelnuts, almonds, pistachio nuts, brown sugar, and raisins over crumbled pastry dough.
- Pour cream over the top evenly, sprinkle with cinnamon and bake until cream is bubbling and lightly browning for about 10 minutes.
- Serve with pistachio ice cream.