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

Submitted by The Miserable Gourm

"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."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 9

ingredients

• 8 ounces phyllo pastry sheets
• 1 1⁄4 cups sliced almonds
• 1⁄2 cup egg white
• cooking spray

• Filling

• 1 egg
• 3⁄4 cup brown sugar
• 1⁄2 cup pecans, ground

directions

1. Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside.
2. 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.
3. Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
4. 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.
5. After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
6. Continue alternating egg white and cooking spray with another 5 sheets of dough.
7. Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
8. 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.
9. 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.
10. There should be twenty sheets total and you should have three filled "layers".
11. Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
12. Bake at 350 for approx 40-50 minutes until golden.
13. Allow to cool and then cut into 9 pieces.