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

"I love store bought Filo Pastry. It keeps well in the freezer or refrigerator. I make many things with it, from sweet to savory, and this is one of my families favorite."
photo by The Miserable Gourm photo by The Miserable Gourm
photo by The Miserable Gourm
Ready In:




  • 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.

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I grew up in New Jersey with an Italian mother, and Ukranian father. Needless to say I developed a love for a wide variety of foods! I love the Polish Ukranian influence my paternal side brought forth, as well as the traditional Italian cuisine from my mother's side of the family. For me, I have a passion for chocolate and desserts! I always use real butter, rich cream, sugar, and real vanilla, but I understand why we substitute them, and believe all of my recipes fare well with the substitutions, if you choose to do so. I only use salt in my potatoes, so don't expect to see too much of it in any of my recipes!Every recipe I publish has been time tested, and tasted, and raved about! So I guarantee, you'll be happy with every one you try! Thanks for visiting! I hope you come back again!
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