ALMOND FILO SNAKE
Sweet and crunchy - and looks great on the plate, too! A sweet ending to a Moroccan meal! You can use butter in place of the oils, but watch carefully to prevent burning. It will also alter the taste considerably.
Provided by Jostlori
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease an 8 inch round springform pan.
- Place all of the almonds in a bowl with the confectioners sugar. Put the egg white in a small bowl and lightly beat with a fork. Add to the almonds with the lemon zest, essence and rosewater. Mix to a paste.
- Divide the mixture in to thirds and roll each portion into a sausage shape about 18 inches long and 1/2 inch thick.
- If the paste is too sticky to roll, add some confectioners sugar to the work surface.
- Mix the two oils in a small bowl. Remove 1 sheet of filo and cover the rest with a damp towel to keep from drying out. Brush the sheet of filo with the oils, then cover with 2 more oiled sheets.
- Place 1 almond "snake" along the length of the oiled pastry and roll up to enclose the filling. Form into a coil and place the coil in the center of the oiled pan. Repeat and use oil to join the "snakes" and continue shaping to make a large coil.
- Add the cinnamon to the egg yolk and brush over the snake. Bake for 30 minutes, then remove the side of the pan and turn the snake over. Bake for another 10 minutes to crisp the base.
- Dust with confectioners sugar, cut into wedges and serve warm.
- NOTE: The snake will keep for up to 3 days, but should not be refrigerated.
Nutrition Facts : Calories 278.6, Fat 14.5, SaturatedFat 1.7, Cholesterol 23.2, Sodium 112.7, Carbohydrate 33.9, Fiber 1.9, Sugar 20.1, Protein 4.8
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Md shimul hossen
[email protected]These are a bit too sweet for my taste, but they're still pretty good.
teresa Cervantes
[email protected]I'm not a fan of the lemon syrup, but the rest of the recipe is great.
Fulk On
[email protected]These are a great snack or dessert.
Tatyana Andres
[email protected]I'm not a big fan of almonds, but these are still pretty good.
jeffery prior
[email protected]These are a bit time-consuming to make, but they're worth the effort.
sheila manyorio
[email protected]I love the combination of the almonds and the lemon syrup.
EPHRAIM 10K
[email protected]These are a great way to use up leftover filo dough.
Flower meme
[email protected]I had a hard time finding filo dough, but it was worth the effort. These are delicious!
Ssewadde Jonathan
[email protected]These are a bit too sweet for my taste, but they're still pretty good.
NARAR Rocks
[email protected]I made these for my kids and they loved them! They're a great way to get them to eat their almonds.
Mughal Sab
[email protected]These are a great snack or dessert. They're not too sweet and they're really satisfying.
Merith Moon
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. I've even started making them for my friends and family.
Anthony Carr
[email protected]These are a bit time-consuming to make, but they're worth the effort. They're so delicious and they make a great presentation.
FAISU KHAN
[email protected]I've made this recipe a few times now and it's always a winner. It's a great way to use up leftover filo dough and almonds.
Nathan Glastetter
[email protected]I made these for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look really impressive.
Arbnora Neziri
[email protected]This was a delicious and unique recipe! I've never had anything like it before. The combination of the flaky filo dough, the sweet almonds, and the tangy lemon syrup was perfect.