Ingredients
- 1 package Petite-Beurre PAPADOPOULOU
- 45 g (3 tablespoons) Starch (Corn Flour)
- 30 g (2 tbsp) icing sugar
- 2 egg whites
- 1 kg Cretamel honey
- 150 g glucose syrup
- 150 ml water (3/4 cup)
- 1 package phyllo pastry (450 g)
- 200 g butter (or soft margarine)
Directions
- Crumble the cookies with a roller
- Mix the crushed cookies with the starch and sugar
- Add eggs whites and use hands to mix up into granules.
- Bake at 180 degrees Celsius for 7 minutes
- Honey Syrup Prep
- Add all ingredients in a saucepan and boil for one minute
- Melt butter or margarine and spread using a cooking brush on a rectangular oven pan (size 42x29 cm)
- Cut the phyllo pastry according (matching) to oven pan size
- Layer the first 4 sheets of phyllo pastry, spreading each one lightly with butter or margarine
