The combination of perfumed almond paste filling and honey-drenched phyllo makes this stunning coil one of the beauties of Moroccan pastries.
Ingredients:
5 sheets phyllo pastry
1/4 cup (60 mL) butter, melted
1/2 cup (125 mL) liquid honey, warmed
2 tbsp (30 mL) sliced almonds, toasted
Almond Paste:
3 cups (750 mL) blanched almonds
2/3 cup (150 mL) granulated sugar
3/4 cup (175 mL) butter, softened
2 tbsp (30 mL) orange flower water
1 tsp (5 mL) ground cinnamon
Preparation:
Grease side and bottom of 9-inch (23 cm) springform pan; set aside.
Almond Paste: In food processor, chop almonds with sugar until powdered. Add butter, orange flower water and cinnamon; pulse until ball forms. Set aside.
Place 1 phyllo sheet on work surface, keeping remainder covered with damp tea towel to prevent drying out. Brush lightly with butter.
Divide almond paste into 5 pieces; roll each into 16-inch (40 cm) long log. Place along 1 long edge of phyllo, leaving 1/2-inch (1 cm) borders at ends. Roll up firmly and pinch ends together; brush lightly with butter.
Place roll, seam side down, around edge of prepared pan. Repeat to make 4 more rolls, fitting each into pan to make spiral and cover bottom.
Bake in centre of 400 degree F (200 degree C) oven until crispy and golden, about 10 minutes. Brush immediately with warm honey; let cool in pan on rack for 15 minutes. (Make-ahead: Let cool completely. Cover with plastic wrap and let stand for up to 48 hours.) Garnish with almonds.
Servings: 8
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
720
14 g
54 g
17 g
54 g
6 g
73 mg
326 mg
-
13%
21%
22%
14%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
720
14 g
54 g
17 g
54 g
6 g
73 mg
326 mg
-
13%
21%
22%
14%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
720
14 g
54 g
17 g
54 g
6 g
73 mg
326 mg
-
13%
21%
22%
14%
