These almond and coconut phyllo pastries are a delightful combination of crispy, flaky layers filled with a rich and nutty mixture of roasted almonds, brown sugar, coconut, and butter. Topped with honey and garnished with chopped almonds and edible rose petals, this dessert is a beautiful and flavorful treat that’s perfect for special occasions or when you want to impress guests. The sweetness of honey, the crunch of roasted almonds, and the exotic flavor of coconut come together to create a luxurious pastry that is surprisingly easy to make. This recipe yields 12 delicious pieces of pastry, each one oozing with sweetness and texture.
The use of phyllo dough gives the dessert its signature crispiness, while the buttery, nutty filling adds depth and richness. The honey drizzle ties everything together, creating a dessert that’s rich but not overly sweet. It’s a wonderful way to indulge in a Mediterranean-inspired pastry that’s simple to make but packed with flavor.
Full Recipe:
Ingredients
For the Filling:
Butter: 4 1/4 tablespoons (60g), softened
Brown sugar: 3 3/4 tablespoons (50g)
Egg: 1 medium
Vanilla extract: 1 teaspoon
Roasted almonds: 1 cup (120g), chopped or ground
Desiccated coconut: 3 1/2 tablespoons (20g)
For the Pastry:
Phyllo dough: 250g (about 10-12 sheets)
Melted butter: 1/4 cup (60g) for brushing the phyllo layers
For the Topping:
Honey: 250g (for drizzling over 12 pieces)
Chopped almonds: For garnish (optional)
Edible rose petals: For garnish (optional)
Instructions (Step-by-Step)
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