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Recipeother Vegetarian

Almond Filo Snake

sweet and crunchy - and looks great on the plate, too! a sweet ending to a moroccan meal! you can use butter in place of the oils, but watch carefully to prevent burning. it will also alter the taste considerably.

complex11 ingredients17 preparation steps
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Ingredients

  • ground almonds
  • sliced almonds
  • confectioners' sugar
  • egg
  • lemon zest
  • almond extract
  • rose water
  • olive oil
  • almond oil
  • phyllo pastry
  • cinnamon

Preparation

  1. 1preheat oven to 350f lightly grease an 8 inch round springform pan
  2. 2place all of the almonds in a bowl with the confectioners sugar
  3. 3put the egg white in a small bowl and lightly beat with a fork
  4. 4add to the almonds with the lemon zest , essence and rosewater
  5. 5mix to a paste
  6. 6divide the mixture in to thirds and roll each portion into a sausage shape about 18 inches long and 1 / 2 inch thick
  7. 7if the paste is too sticky to roll , add some confectioners sugar to the work surface
  8. 8mix the two oils in a small bowl
  9. 9remove 1 sheet of filo and cover the rest with a damp towel to keep from drying out
  10. 10brush the sheet of filo with the oils , then cover with 2 more oiled sheets
  11. 11place 1 almond "snake" along the length of the oiled pastry and roll up to enclose the filling
  12. 12form into a coil and place the coil in the center of the oiled pan
  13. 13repeat and use oil to join the "snakes" and continue shaping to make a large coil
  14. 14add the cinnamon to the egg yolk and brush over the snake
  15. 15bake for 30 minutes , then remove the side of the pan and turn the snake over
  16. 16bake for another 10 minutes to crisp the base
  17. 17dust with confectioners sugar , cut into wedges and serve warm