I love the texture that shatteringly crisp phyllo—brushed with butter and sprinkled with almond flour—adds to desserts. You can easily manipulate the flavors by using different nut flours or even instant espresso powder or dried coconut between the layers.

　　

Ingredients

makes about 30 pieces

　　2 tablespoons (28g) unsalted butter

　　2 tablespoons (14g) honey

　　3 (9 x 13-inch) sheets phyllo, defrosted

　　1/4 cup (25g) almond flour

　　

Step 1

Heat the oven to 375°F or 350°F on convection.

　　

Step 2

Melt the butter in a small saucepan (or in a cup in the microwave) and stir in the honey.

　　

Step 3

Lay one sheet of the phyllo on a piece of parchment and brush with the honey butter. Sprinkle with 2 tablespoons of the almond flour. Top with another sheet of the phyllo. Brush again with the honey butter and sprinkle with the remaining 2 tablespoons almond flour. Top with the remaining sheet of phyllo and brush very lightly with the honey butter.

　　

Step 4

Place a piece of parchment on top of the phyllo and roll to compress the layers.

　　

Step 5

Transfer to a baking sheet, top with another baking sheet to keep the phyllo weighted, and bake until golden brown, 10 to 12 minutes, rotating the pan halfway through baking. Remove the top baking sheet and parchment. Let cool completely, break into shards, and store, layered between sheets of parchment, in an airtight container for up to 2 days.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__