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Preheat oven to 350.
Cover baking sheet with 2 pieces of parchment. Coarsely grind all nuts with 1 tablespoon sugar and 1 tsp. cinnamon in processor. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10-inch springform pan atop pastry. Cut around inside of rim through entire stack using sharp knife, making 10 rounds. Cover rounds with damp towel. Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim with butter. Place one pastry round in pan rim and brush with butter. Repeat with four more rounds.
Spread nut mixture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16
edges (or however many pieces you want) with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes. Meanwhile, heat 1/2 cup sugar, water, and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar
issolves. Add cinnamon stick, increase heat to medium and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside, add Cognac. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using large spatula. Re-cut wedges.
Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool one hour.
Refrigerate one to 6 hours, preferably six hours. Let cake stand at room temperature for 20 minutes before serving. |
