Egyptian Hazelnut Cake (Print Version)
# Ingredients:
01 -
16–20 sheets of phyllo dough
02 -
2 cups of finely ground hazelnuts
03 -
1 cup of honey
04 -
1 teaspoon of cinnamon
05 -
1/4 teaspoon of cloves
06 -
1/2 teaspoon of cardamom
# Instructions:
01 -
Warm up the oven to 180°C and toast the hazelnuts until they smell great and turn golden. Once cooled, grind them until smooth.
02 -
Brush melted butter evenly on one phyllo sheet at a time. Sprinkle with the hazelnut mixture as you go. Keep layering until everything's used up and evenly spread.
03 -
Simmer honey, water, and a tiny bit of lemon juice in a pot until it thickens slightly. Let the mix cool for a bit.
04 -
Carefully pour the syrup over the layered phyllo and nuts. Pop it in a preheated 180°C oven until crispy and golden.
05 -
Cool it down before you slice it up. Serve it with some mint tea or Arabic coffee to enjoy fully.
# Notes:
01 -
Keep the phyllo covered with a damp towel so it doesn't dry out while you work.