With a crust consisting of layer after layer of flaky Phyllo, this delightful dessert features a filling that blends pine nuts, almonds, brown sugar and vanilla.
- 8 tablespoons butter, melted
- 1 tablespoon heavy whipping cream
- 1/2 cup sugar
- 3/4 packed brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 tablespoon all-purpose flour
- 1/2 cup pine nuts
- 1/4 cup almonds
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
In a large bowl, with mixer at medium speed, beat butter, cream, sugars, eggs, vanilla and flour, until smooth. Stir in pine nuts and almonds.
Lightly butter a 9” pie pan. Cut a 10” circle out of wax paper to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 phyllo sheets. Overlap the sheets of phyllo (using curved edges of phyllo to fit along sides of pan), brushing each sheet with melted butter as you cover the bottom and sides of the pan. Spread nut mixture over the top layer of phyllo.
Bake in preheated 3501/4F oven for about 50 minutes or until golden
brown. Let cool 15 minutes. Serve cool or chilled.