Peanut and Cinnamon Filo Pastry with Honey

Step 1: Prepare the Peanut Filling
Grind the roasted peanuts: In a food processor, grind the 1 3/4 cups of roasted peanuts into a coarse texture. You want the peanuts to be finely chopped but not completely powdered to maintain a bit of crunch in the filling.
Mix the filling ingredients: In a large bowl, combine the ground peanuts with 5 tablespoons of powdered sugar, 3/4 teaspoon of cinnamon, and 1 tablespoon of orange blossom water. Mix until everything is well combined.
Add the peanut butter: Add the 3/4 cup of peanut butter to the mixture and stir until you have a smooth, well-combined peanut filling. The peanut butter will act as a binder, holding the mixture together.
Step 2: Prepare the Filo Dough
Prepare the filo dough: Filo dough is very delicate and dries out quickly, so work with one sheet at a time and keep the remaining sheets covered with a damp cloth or plastic wrap to prevent them from drying out.
Melt the butter: Melt 3/4 cup of butter in a small saucepan or microwave. You’ll need this for brushing between the layers of filo dough.
Layer the filo dough: Lay one sheet of filo dough on a clean work surface and brush it lightly with melted butter. Place another sheet on top and brush it again with butter. Repeat this process until you’ve layered about 6-8 sheets of filo dough, depending on how many layers you want for your pastry. Each sheet should be well-coated with butter to create a flaky texture when baked.
Step 3: Assemble the Pastry
Spread the peanut filling: Once your filo dough layers are ready, spread the peanut filling evenly over the top layer. Make sure to leave a small border around the edges to prevent the filling from spilling out during baking.
Roll or fold the pastry: You can either roll the filo dough into a log or fold it into layers, depending on your preference. If you roll the dough, start from one end and roll it tightly, brushing the outer layer with more butter to keep it crispy during baking.
Cut and garnish: Using a sharp knife, cut the rolled or folded filo dough into portions (squares or triangles) before baking. This makes it easier to serve after baking. Gently press a peanut half into the top of each piece for garnish.
Step 4: Bake the Pastry
Preheat the oven: Preheat your oven to 180°C (350°F).
Bake the pastry: Place the assembled pastry on a greased or parchment-lined baking tray. Bake for 25-30 minutes, or until the filo dough is golden brown and crispy.
Step 5: Add the Honey
Warm the honey: While the pastry is baking, warm the 1/2 cup of honey in a small saucepan over low heat. This will make it easier to drizzle over the pastry once it’s baked.
Drizzle with honey: As soon as the pastry comes out of the oven, drizzle the warmed honey generously over the top. The honey will seep into the pastry, adding sweetness and moisture to the crispy layers.
Step 6: Cool and Serve
Let the pastry cool: Allow the pastry to cool for at least 10-15 minutes before serving. This will give the honey time to soak in and the filling to set.
Serve: Once cooled, serve the peanut and cinnamon filo pastry with an extra drizzle of honey if desired. It pairs wonderfully with tea or coffee for a delightful dessert or snack.
Cooking Tips
Handling filo dough: Filo dough can be tricky to work with because it dries out quickly. Always cover unused sheets with a damp cloth and handle the dough gently to avoid tearing. If it does tear, don’t worry—just layer another sheet on top.
Variations: You can add a variety of spices or flavorings to the filling, such as cardamom or nutmeg, for a different flavor profile. You can also swap peanuts for other nuts like almonds, pistachios, or walnuts.
Storage of filo dough: If you have leftover filo dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Balancing sweetness: You can adjust the amount of honey and powdered sugar to taste. If you prefer a less sweet dessert, reduce the sugar in the filling or drizzle less honey over the pastry.
Storage
Room temperature: Store any leftover filo pastries in an airtight container at room temperature for up to 3 days. The filo may lose some of its crispiness over time but will still taste delicious.
Refrigeration: You can also refrigerate the pastries for up to 5 days. Reheat them in a low-temperature oven (about 150°C/300°F) to restore some of the crispiness before serving.
Freezing: These pastries can be frozen before or after baking. To freeze before baking, assemble the pastry and freeze it in a single layer on a baking sheet. Once frozen, transfer the pastry to an airtight container or freezer bag. When ready to bake, thaw it in the refrigerator overnight and bake as directed. After baking, you can freeze the pastries and reheat them in the oven when needed.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 350 kcal
Protein: 6 g
Carbohydrates: 25 g
Fat: 26 g
Fiber: 2 g
Sugar: 12 g
Sodium: 100 mg
Frequently Asked Questions
Can I make this dessert with a different type of nut?
Yes, you can substitute peanuts with other nuts like almonds, walnuts, or pistachios for a different flavor. Just be sure to adjust the grinding time based on the hardness of the nuts.
Can I use a different type of sweetener instead of honey?
Yes, you can use maple syrup, agave syrup, or even a simple sugar syrup if you prefer. However, honey adds a distinct flavor that pairs beautifully with the peanuts and cinnamon.
Can I prepare this recipe in advance?
Yes, you can prepare the pastry and store it in the refrigerator before baking. Simply assemble the filo dough and filling, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake just before serving for the freshest taste.
Is there a gluten-free version of this recipe?
While traditional filo dough contains gluten, you can try using gluten-free filo dough available in some specialty stores. The filling itself is naturally gluten-free.
How can I prevent the filo from drying out while working?
Always cover unused filo dough with a damp cloth or plastic wrap to prevent it from drying out. Work quickly and gently to keep the sheets intact and pliable.
Conclusion
Peanut and cinnamon filo pastry with honey is a delightful dessert that offers a perfect combination of textures and flavors. The crispy layers of buttery filo dough, the creamy peanut filling, and the sweet drizzle of honey make this treat both elegant and satisfying. With the subtle fragrance of orange blossom water and the warmth of cinnamon, this dessert feels luxurious while being relatively simple to prepare.

Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this filo pastry recipe is sure to impress. Serve it with tea, coffee, or as a sweet finish to a meal, and enjoy the harmony of flavors in every bite.