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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 720 |
| pro | 14 g |
| total fat | 54 g |
| sat. fat | 17 g |
| carb | 54 g |
| fibre | 6 g |
| chol | 73 mg |
| sodium | 326 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 21% |
| vit A | 22% |
| folate | 14% |
-
5 sheets phyllo pastry
1/4 cup (50 mL) butter, melted
1/2 cup (125 mL) liquid honey, warmed
2 tbsp (25 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 (25 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°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.
Source
Canadian Living Magazine: October 2004
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