250 gmslivered almonds150 mlhoney (see note)125 gmdark chocolate (72% cocoa solids), finely chopped2 tspground cinnamon6sheets of filo pastry50 mlclarified butterTo serve:vanilla ice-creamGreek coffee soil260 gmground almonds150 gmcaster sugar70 gmplain flour20 gmfinely ground fresh coffee100 gmunsalted butter, melted and cooled
For Greek coffee soil, preheat oven to 150C. Sift dry ingredients through a coarse sieve into a bowl, add butter and mix to combine. Roll between sheets of baking paper to 5mm thick, transfer to an oven tray and bake until dry (20-25 minutes). Cool, then crumble with your hands. Set aside.
Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
Lay one sheet of filo pastry on a clean work surface. Brush liberally with butter, fold in half to form a square and brush again with butter. Spread one sixth of almond mixture along edge closest to you, fold in sides to cover filling, then roll up tightly, placing seam-side down on a lightly greased oven tray. Repeat with remaining pastry, butter and filling. Bake until crisp and golden (5-6 minutes). Serve immediately scattered with coffee soil and vanilla ice-cream.