| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pastries | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Slivered almonds; lightly toasted |
| 2/3 | c | Sugar |
| 2 | Eggs | |
| 1 | tb | Butter or margarine; softened |
| 12 | Sheets commercial frozen phyllo pastry; thawed | |
| 1/2 | c | Butter or margarine; melted |
| 1/3 | c | Sugar |
| 1/3 | c | Water |
| 3 | tb | Honey |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Position knife blade in food processor bowl. Add almonds; top with cover, and process 50 seconds or until finely ground. Remove and set aside 3 tablespoons ground almonds. Add 2/3 cup sugar, eggs, and 1 tablespoon butter to almonds remaining in processor bowl; process until blended, and set aside. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter; fold in half lengthwise. Brush again with butter, and spread about 1 1/2 tablespoons ground almond mixture down length of phyllo, leaving a 2-inch margin on 1 long side and a 1-inch margin on other 3 sides. Fold all margins of pastry over filling. Roll phyllo jellyroll fashion, starting with side with 2-inch margin. Wind strip loosely into a coil, and tuck end under coil. Place on a lightly greased baking sheet. Brush with melted butter. Repeat with remaining phyllo and almond mixture. Bake at 375°F for 16 minutes or until pastry is golden brown. Gently transfer to wire racks. Combine 1/3 cup sugar, water, honey, and lemon juice; bring to a boil, and boil 4 minutes. Let cool slightly. Drizzle half of honey mixture over warm pastries; sprinkle with reserved 3 tablespoons ground almonds, and drizzle remaining honey mixture over almonds. Serve pastries warm or cool. Yield: 1 dozen. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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