Almond and sesame pita! Nothing compares to Phyllo desserts!
Is working with Phyllo a challenge for you?
If you know the little secrets it’s a breeze…..
- Ingredients
- 450 gr.Phyllo
- 1 cup roasted sesame
- 1 ½ cup almonds roasted and crushed
- I cup melted butter
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
Syrup
- Ingredients
- 2 cups sugar
- 3 cups water
- 3 tbsp honey
- 1 cinnamon stick
- 1 slice of lemon
In a bowl mix together all dry ingredients.
Butter a 15×15” shallow pan.
Place 1 phyllo and butter, place another crosswise and butter again repeat 4 times.
Sprinkle a few tbsp of the sesame mixture and continue the procedure until you use all the sesame mixture and you end up with 4 phyllo sheets for the top.
Gather the edges of phyllo rolling them inwards and butter the pita.
Pour any remaining butter over pita.
Score the pita and sprinkle with water.
Bake at 350 for 15 min. and then at 300 for 30 min. or until it has a nice golden color.
For the syrup
Boil water with sugar cinnamon and lemon slice for 5 min
Add honey and boil another 2 min. removing froth.
Use cool syrup on warm pita not hot and give it time to be absorbed.
Let the pita cool completely and enjoy.
This is a very delicious dessert easy to prepare especially practical because I can prepare it the day before I need it and it is a great hit every time I make it. I love also the fact that it’s traditional because my roots are very important to me.
Anything made with phyllo dough is a crowd pleaser. Greek cooking and baking uses allot of phyllo, and we feel comfortable working with the very delicate sheets of phyllo.Anyone can master the art of working with it. In the winter working with different nuts, honey and phyllo homemade or store-bought bring some kind of comfort!
It has the reputation of being temperamental. Please don’t let it intimidate you, you just need to know a few tips and it can be manageable and fun and the results very-very delicious! You will find phyllo in most supermarkets in the frozen food section.
Tips:
Thaw phyllo for 24 hours in the refrigerator. Allow it to come to room temperature, for a few hours. Have all your ingredients ready. Moisten a dishtowel to cover phyllo between uses, so it does not dry and crack. Please remember patience is a must when we work with the amazing phyllo and of course practice makes perfect.
Litsa!