Lebanese laminated roll

Recipe view on cuisine plus, Bernard Laurence

It's still a lot better the next day.

For a plate of 21 x 21cm:

500g raw cashew nuts

90g sugar semolina

20 sheets of filo dough 21cm x 30g - 200g of ghee (or melted butter)

250g of honey (I prefer agave syrup as I am 'do not like honey)

Put raw cashews with 90g of sugar in a blender to reduce them to a fine powder. Be careful not to crush too much, as you will get a paste.
Melt the ghee in a bain-marie or microwave oven in a small bowl.
Put a sheet of filo in front of you on a worktop, the smallest side facing you.
Pass melted ghee all over the surface with a brush.
Put another sheet of filo dough on the first one and put some melted ghee back on top. Sprinkle the sweet cashew powder on three-quarters of the loose leaf in a thin, even layer.
Begin to roll everything up from the bottom by tightening well.
Put the roll in the mold and brush immediately with melted ghee.
Repeat the process with two overlapping sheets of ghee sprinkled with cashew powder.
Do the same for all the stuffing and dough to fill your mold with 10 successive rolls.
Brush ghee on the rolls and put in the preheated oven at 170 ° C for about thirty minutes.
Remove the puff pastry from the oven and sprinkle evenly with the warmed honey to make it more fluid.
Let cool completely before cutting the puff pastry into small 4cm pieces.