Ingredients
- 10 feuilles de pâte filo (ou phyllo)
- 60 g de beurre doux
- 50 g d'huile de colza
- 200 g d'amandes effilées
- 125 g d'amandes en poudre
- 100 g de sucre en poudre
- 5 c. à soupe d'eau de fleur d'oranger
- 340 g de miel
- 2 c. à soupe de cannelle en poudre
- 20 g d'eau
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