Honeyed Nut and Phyllo Pie

Updated at: Mon, 04 Dec 2023 02:15:47 GMT

Step 1

Arrange oven rack in centre position and preheat to 180*C

Step 2

Scatter nuts on a sheet pan and toast until golden brown and fragran, 8-10 mins, tossing halfway through. Let nuts cool on pan. Leave the oven on.

Step 3

Transfer cooled nuts to a resealable bag and press out the air and seal. Using a rolling pin roughly crush the nuts until about pea-sized. Transfer to a medium bowl.

Step 4

Add the cardamom, salt, 1/3 cup of the honey, 4Tbsp of the melted butter, and 1TBsp of the lemon juice. Stir with a silicon spatula until nuts are coated. Set aside.

Step 5

Line a sheet pan with a silicone mat and set a small bowl containing the remaining 12Tbsp melted butter next to it.

Step 6

Place a single sheet of thawed filo on the sheet pan, oriented lengthwise. Place the remaining filo sheets on the work surface and cover with a dampl towel to prevent them from drying out.

Step 7

Use a pastry brush to brush the filo with a thin layer of the butter, gently working it across the surface to avoid tearing the pastry.

Step 8

Sprinkle the buttered filo with 1 Tbso of demerara sugar, then plan another sheet on top.

Step 9

Brush the second sheet with a thin layer of butter, sprinkle with another Tbsp of sugar, and continue layering until you've stacked 8 filo sheets. Butter and sugar the top layer a sll.

Step 10

Keep the remaining 4 sheets of filo covered (for draping and decorating the pie). Reserve any remaining melted butter to drizzle over the pie and reserve remaining sugar for making syrup.

Step 11

Scrape the filling into the centre of the filo stack and use a spatula to gently shape into a rectangle measuring 30cm x 20cm lengthwise along the pan.

Step 12

Press gently on top of the filling to flatten into an even layer, then fold the filo up and over the four sides of the filling to form a rectangular bundle with an area of exposed filling in the centre.

Step 13

Working one at a time, gather and drape the remaining 4 sheets of filo over the surface of the pie, creating three-dimensional folds and wrinkles like handkerchiefs. Drizzle any reserved butter over the top.

Step 14

Transfer the pie to the oven and bake until the filo is deep golden brown, 50-60 mins, rotating the pan after 30 mins. Remove the pie from the oven and set aside.

Step 15

In a small saucepan, combine the reamining 2 Tbsp honey, remaining surgar (approximately 4Tbsp), and 1/3 cup (75g) water. Simmer over medium heat and stir to dissolve the sugar and honey.

Step 16

Reduce the heat and simmer gently, stirring occasionally, until the syrup is reduced and slightly thickened, 5 mins.

Step 17

Remove the saucepan from the heat and stir in the orange blossomg water and remaining 1 Tbsp lemon juice.

Step 18

While the pie is hot, slide the tip of a small kniw through the valleys of filo to poke small holes in the filling across the surface. Slowly drizzle the hot syrup over the pie, focusing on the valleys to ensure it is fully absorbed into the filling. Allow the pie to cool completely.

Step 19

The pie, loosely covered and stored at room temp, will keep for up to 3 days but will be best served on the first/second day while the filo is at peak crispiness.

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Easy

Makes leftovers