Honey-Drenched Phyllo Coil Honey-Drenched Phyllo Coil

Honey-Drenched Phyllo Coil 250 Image by: Honey-Drenched Phyllo Coil 250 Author: Canadian Living

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


Almond Paste:


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
Share X

Honey-Drenched Phyllo Coil