Ingredients
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2 cups (500g) Almondseither blanched and peeled, or with skin - both are delicious
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2/3 cup (150 g) Sugar
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1 tsp Cinnamon
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1 tsp Orange Zestor 2 Tbsp orange flower water
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3/4 cup (180 g) Butter
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8 sheets Filo Dough
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1/4 cup (optional) Honey
Directions
Steps
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1
Done
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Prepare the Almond PastePreheat oven 200°C / 400° F. Add orange zest to 2 Tbsp water and let soak (skip if using orange flower water). Grind almonds and sugar in food processor. Add cinnamon, orange water and 1/2 cup butter until it becomes a paste. Roll int 4 long rolls like a snake, a bit shorter than the length of the filo dough. |
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2
Done
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Fill the SnakeMelt the remaining butter. Lay one sheet of pasty flat and brush with melted butter (a pastry brush works best). Lay a second piece on top. Brush with butter. (I personally don't brush every layer to give it more crunch, but it will be more savory if you do). Place one roll of almond paste on the edge and roll it up, tucking the ends in. Repeat with the remaining sheets and paste. |
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3
Done
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Bake the SnakeGrease a round baking dish (you can also use a normal baking sheet, but a round dish makes it easier). Tightly coil one snake and place it in the center. Wrap the remaining snakes around it tightly. Brush the top with the remaining melted butter. Bake 25-30 minutes until golden brown. Serve drizzled with warm honey if desired. |
