Defrost: 1lb. filo pastry
Take it out of the freezer and let it defrost slowly before you unroll it. Cut the roll in half or to fit your pan. Keep the unrolled filo under saran wrap or waxed paper to prevent it from drying out.
Grind lightly:
- 1 lb. BOLA granola
- 1/4 c. sugar (optional)
- 1 t. cinnamon
- 1/4 t. cloves
- 1/2 t. vanilla
Brown: 1 c. butter
Syrup:
- Juice of ½ lemon
- 2/3 c. water
- 1/4 c. sugar
- 1/4 c. honey
Boil until syrupy, less than 20 minutes
Add:
- 1 t. cinnamon
- pinch of cloves
Brush a 13” x 6” (or something close to this) pan with browned butter. Take 8 layers of filo pastry, lay them in the pan one at a time and brush each layer with melted butter.
Spread 3/4 cup of the BOLA mixture over the pastry and then alternate 4 layers of
buttered filo with the BOLA mixture until you have 4 layers of filling. Top with 8 layers of buttered pastry. Cut into diamonds before baking for 30 minutes at 375°.
Pour the hot syrup over the pan when it comes out of the oven. Make espresso! And eat.
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