The combination of perfumed almond paste filling and honey-drenched phyllo makes this stunning coil one of the beauties of Moroccan pastries.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
- 5 sheets phyllo pastry
- 1/4 cup butter melted
- 1/2 cup liquid honey warmed
- 2 tablespoons sliced almonds toasted
- 3 cups blanched almonds
- 2/3 cups granulated sugar
- 3/4 cups butter softened
- 2 tablespoons orange flower water
- 1 teaspoon ground cinnamon
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 facts <b>Per serving:</b> about
- Sodium 326 mg
- Protein 14 g
- Calories 720.0
- Total fat 54 g
- Cholesterol 73 mg
- Saturated fat 17 g
- Total carbohydrate 54 g
- Iron 21.0
- Folate 14.0
- Calcium 13.0
- Vitamin A 22.0