Almond & Cinnamon Filo Coil

Portions:4
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Ingredients

  • 450 g ground almonds
  • 300 g granulated sugar
  • 2 tablespoons ground cinnamon plus extra for dusting
  • 2 tablespoons orange blossom water
  • 250 g filo pastry
  • 50 g butter melted
  • 1 egg yolk mixed with 1 tablespoon water to glaze
  • icing sugar for dusting

Instructions

  • Line a baking sheet with greaseproof paper.
  • Put the ground almonds, sugar, cinnamon and orange blossom water into a food processor and blend to a thick paste.
  • Place the filo sheets under a clean, damp tea towel to prevent them drying out.
  • Brush the top filo sheet with a little melted butter.
  • Roll lumps of the almond paste into fingers, then place end to end in a line inside one edge of the pastry.
  • Tucking in the ends to enclose the filling, roll up to form a long roll about a thumb’s-width thick.
  • Place in the centre of the prepared baking sheet, crease the roll like an accordion, then shape it into a coil.
  • Repeat with the remaining sheets of filo, wrapping them tightly around the first coil.
  • Brush the egg wash over the coil.
  • Place in a preheated oven, 200°C Gas Mark 6, for 20 minutes until lightly golden.
  • Dust with icing sugar and a swirl of cinnamon.
  • Serve warm or at room temperature.

Notes / Tips / Wine Advice:

For toasted almond & cinnamon fingers,

mix together 175 g ground almonds, 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon in a bowl. Add 1 tablespoon softened butter or ghee and work to a paste. Lightly toast 3 slices of brown or white bread, crusts removed and cut into fingers, on one side under a preheated grill. Turn them over, smear with the almond paste and toast for 2 minutes. Serve as a hot snack.
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Course Dessert / Nuts
Cuisine Arabic