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Step 1: Prepare the Almond and Coconut Filling
Roast the almonds: If your almonds aren’t already roasted, preheat your oven to 180°C (350°F). Spread 120g of almonds on a baking sheet and roast for about 8-10 minutes, stirring occasionally to prevent burning. Let the almonds cool, then chop or grind them into small pieces.
Cream the butter and sugar: In a mixing bowl, combine 4 1/4 tablespoons of softened butter with 3 3/4 tablespoons of brown sugar. Beat together with a hand mixer or whisk until the mixture is smooth and creamy.
Add the egg and vanilla: Add 1 medium egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until well combined.
Add the almonds and coconut: Stir in the chopped roasted almonds and 3 1/2 tablespoons of desiccated coconut. Mix well to form a thick, slightly sticky filling. Set the filling aside while you prepare the phyllo dough.
Step 2: Prepare the Phyllo Dough
Melt the butter: In a small saucepan or microwave-safe dish, melt 1/4 cup (60g) of butter. You’ll use this to brush between the layers of phyllo dough.
Prepare the workspace: Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Phyllo dough dries quickly, so only work with one sheet at a time, keeping the rest covered.
Layer the phyllo sheets: Lay one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Place another sheet on top and brush with more butter. Repeat this process until you have stacked about 6 layers of phyllo dough, brushing each layer with butter.
Step 3: Assemble the Pastries
Spread the filling: Once you’ve layered 6 sheets of phyllo dough, spread the almond and coconut filling evenly across the surface, leaving a 1-inch border around the edges to prevent the filling from spilling out.
Roll the pastry: Starting from one end, gently roll the phyllo dough into a log, keeping the filling inside. Be careful not to roll too tightly, as you want the pastry to be airy and crisp. Once rolled, brush the outside of the log with more melted butter.
Cut the pastry: Using a sharp knife, slice the rolled pastry into 12 equal pieces. You can make these pieces as large or small as you prefer, but each piece should be about 1-1.5 inches wide.
Transfer to a baking sheet: Place the cut pastries onto a greased or parchment-lined baking sheet. Make sure they are spaced apart slightly so they bake evenly.
Step 4: Bake the Pastries
Preheat the oven: Preheat your oven to 180°C (350°F) if it’s not already heated.
Bake the pastries: Place the tray of pastries into the oven and bake for 20-25 minutes, or until the phyllo is golden brown and crisp. Keep an eye on them during the last 5 minutes to avoid over-browning.
Cool the pastries: Once baked, remove the pastries from the oven and allow them to cool slightly on the baking sheet for 5-10 minutes.
Step 5: Drizzle with Honey and Garnish
Drizzle with honey: While the pastries are still warm, drizzle each one generously with honey. The honey will seep into the layers of phyllo, adding sweetness and moisture to the dessert.
Garnish: For an extra touch of elegance, sprinkle the pastries with chopped almonds and edible rose petals if you’re using them. The rose petals add a beautiful, floral touch that complements the rich flavors of the pastry.
Step 6: Serve
Serve warm: These almond and coconut phyllo pastries are best enjoyed warm, fresh out of the oven. The phyllo layers will be crisp, the filling will be rich and nutty, and the honey will add a lovely sweetness to each bite.
Cooking Tips
Working with phyllo dough: Phyllo dough dries out very quickly, so it’s important to keep it covered with a damp towel while working. If it becomes too dry, it can tear easily. If the dough tears, don’t worry too much—just layer another sheet on top and continue.
Filling variations: You can easily switch up the filling by adding other nuts such as pistachios or walnuts. You could also experiment with adding spices like cinnamon or cardamom to the filling for an extra layer of flavor.
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