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The tart is the perfect balance of sweet and nutty, with a hint of bitterness from the coffee. It’s a great dessert and a real treat to serve after a light spring meal. Shop bought filo can be tricky to work with as it dries out quickly so spraying the sheets with a little water to keep them damp can help prevent them from tearing when you coil them up.
Preheat the oven to 180ºC/fan 160ºC
Line the base of a 20cm round, loose bottomed cake tin with baking paper.
Place all the ingredients for the filling into a large bowl and mix thoroughly to combine.
Place the pastry sheets on a clean work surface and cover with a damp tea towel to prevent them from drying out. Brush 1 sheet with a little melted butter. Top with another sheet and brush again with butter. Repeat with a third sheet then spoon half of the filling mixture along the long edge of the pastry, leaving a 3cm gap at each end. Roll up to enclose the filling then fold in the edges. Arrange, seam-side down, in a coil, in the centre of the baking tin. Repeat with the remaining pastry sheets and filling to make 1 more roll. Arrange this roll, seam-side down next to the first coil to create a large spiral. Brush with any remaining butter and then sprinkle with the remaining 50g of chopped hazelnuts.
Place into the oven to cook for 20 minutes then turn the heat down to 150ºC/130ºC fan and bake for a further 30 minutes.
Whilst the pastry cooks, make the syrup by heating the sugar, water, coffee powder and vanilla in a small saucepan over a medium heat. Bring to a simmer and stir briefly then allow to gently bubble away for 5 minutes. Remove from the heat and set aside.
When the pastry is done, remove from the oven and, whilst still in the tin and hot, brush the top with the syrup. Carefully remove the pastry spiral from the tin and place onto a wire rack to cool slightly.
Dust with icing sugar, serve with a cup of coffee and enjoy.
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