Here’s our slab pie version of baklava. Well, sort of. It’s actually a line-up of phyllo rolls, baked together in that by-now-familiar sheet pan, then topped with a hot sugar syrup that will make the phyllo extra crisp. The trick is for the rolls to be quite hot from the oven when you pour the warm syrup over them. If not, they’ll turn sticky. Serve them like a cake, cutting across the rolls to form pieces with sections of two or three rolls in each.
One 5-ounce can coconut oil spray
1½ pounds raw whole almonds (about 4½ cups)
1 cup packed dark brown sugar
4½ teaspoons ground cinnamon
½ teaspoon salt
One 1-pound box frozen phyllo sheets, thawed
1 cup granulated white sugar
⅔ cup water
½ cup honey
1 tablespoon molasses
2 teaspoons orange flower water, optional
1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously coat the inside of a 13 × 18-inch lipped sheet pan with coconut oil spray.
2. Pulse the almonds, brown sugar, cinnamon, and salt in a food processor until finely ground. Pour this mixture into a medium bowl.
3. Unwrap the phyllo sheets, lay them on a clean, dry work surface, and cover them with a clean kitchen towel. Lay one sheet of phyllo dough on a clean, dry work surface; lightly coat the sheet with coconut oil spray. Turn it over and coat the other side. Lay a second sheet on top and spray it with coconut oil. Sprinkle ¼ cup of the nut mixture over the surface. Roll the two sheets up like a cigar from the short end. Place it in the prepared sheet pan at a corner and along one long edge; spray it lightly with the coconut oil. (It will reach about halfway down the length of the pan.)
4. Now prepare a second cigar just as the first and place it end to end with the first one. Then continue making more cigars, creating 20 in all, using them to fill the pan. You’ll need to scrunch them a bit to get to them to fit.
5. Spray the top of the whole sheet pan of rolls generously with coconut oil. Then bake until golden brown and crisp, about 25 minutes.
6. Meanwhile, mix the sugar, water, honey, molasses, and orange flower water, if using, in a small saucepan. Stir over medium heat until the sugar and honey dissolve. Bring to a simmer, then reduce the heat and simmer slowly for 2 minutes undisturbed. Cover, remove from the heat, and set aside to keep warm.
7. Transfer the hot sheet pan to a wire rack. Pour the warm syrup over the hot rolls. Cool in the pan to room temperature, for at least 1½ hours, before serving.
