Delicious Apricot Almond Phyllo Cake with Sweet Syrup Recipe
Indulge in the delightful layers of crispy phyllo dough filled with sweet apricots and crunchy almonds, all topped with an enchanting syrup. This Apricot Almond Phyllo Cake is a perfect dessert for any occasion, combining elegance with a light, satisfying taste.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- Phyllo Dough
- Fresh apricots or dried apricots (soaked in warm water)
- Slivered or chopped almonds
- Clarified butter or unsalted butter or vegan butter alternative
- Granulated sugar or coconut sugar or monk fruit sweetener
- Water
- Fresh lemon juice or bottled lemon juice or orange juice
Instructions
- Preheat your oven to 350°F (175°C).
- If using fresh apricots, wash, pit, and slice them. If using dried apricots, soak them in warm water, drain, and chop them into pieces.
- In a mixing bowl, combine the chopped apricots, slivered almonds, and half of the sugar. Toss them together and set aside.
- Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Take one sheet at a time, brushing it with melted butter, and layer about 6-8 sheets in a baking dish.
- Once your base is layered, spread the apricot-almond mixture evenly over the phyllo layers.
- Layer additional sheets of phyllo dough over the filling, again brushing each sheet with melted butter. Aim for 6-8 sheets on top to create a nice crispy top.
- Place the cake in the preheated oven and bake for about 30-40 minutes or until the top is golden brown and crispy.
- While the cake is baking, combine the remaining sugar, water, and lemon juice in a saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes until slightly thickened.
- Once the cake is finished baking, remove it from the oven and immediately pour the warm syrup over the hot cake. Let it absorb and cool for about 30 minutes before serving.
- Cut into squares or diamonds, and enjoy your delightful Apricot Almond Phyllo Cake With Syrup warm or at room temperature!
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: Keep unused phyllo sheets covered with a damp cloth to prevent them from drying out. Don't be shy with the melted butter to achieve that crispy and flaky texture. Feel free to mix in other nuts like walnuts or pistachios for added flavor and crunch. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.