Nutty Layered Pastry Using Filo (Fillo, Phyllo) Dough Pecan Almo

READY IN: 45mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside.
  • Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350.
  • Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
  • Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets.
  • After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
  • Continue alternating egg white and cooking spray with another 5 sheets of dough.
  • Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
  • Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete.
  • Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets until all sheets have been brushed/sprayed.
  • There should be twenty sheets total and you should have three filled "layers".
  • Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
  • Bake at 350 for approx 40-50 minutes until golden.
  • Allow to cool and then cut into 9 pieces.