Tested till perfect Honey-Drenched Phyllo Coil
Honey-Drenched Phyllo Coil
Photography by Matthew Kimura

Honey-Drenched Phyllo Coil

The combination of perfumed almond paste filling and honey-drenched phyllo makes this stunning coil one of the beauties of Moroccan pastries.


Source: Canadian Living Magazine: October 2004

Recipe4 out of 5 based on 4 ratings.
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  • Portion size 8


  • 5 5sheets phyllo pastry
  • 1/4 cup 1/4cupbutter, melted
  • 1/2 cup 1/2cupliquid honey, warmed
  • 2 tbsp 2tbspsliced almonds, toasted

Almond Paste:

  • 3 cups 3cupsblanched almondblanched almonds
  • 2/3 cup 2/3cupgranulated sugar
  • 3/4 cup 3/4cupbutter, softened
  • 2 tbsp 2tbsporange flower water
  • 1 tsp 1tspground cinnamon
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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°F (200°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.

Nutritional Information Per serving: about

cal 720 pro 14g total fat 54g sat. fat 17g
carb 54g fibre 6g chol 73mg sodium 326mg

% RDI:

calcium 13 iron 21 vit A 22 folate 14
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