Almond Phyllo Swirl

This delicious dish looks as unique as it tastes. Shaped like a snake, it is a traditional Moroccan dessert of layers of rich pastry filled with almonds and orange blossom water.

 

 

Serves 6 to 8

Ingredients

3 cups raw almonds

1 egg, separated

1 1/2 cups confectioners’ sugar plus 1 teaspoon for garnish

2 tablespoons orange blossom water

1 teaspoon almond extract

10 sheets phyllo dough

4 ounces (1 stick) unsalted butter, melted

1 teaspoon cinnamon, for garnish

 

Directions

1. Preheat the oven to 350 degrees.

2. Grind the raw almonds and place in a mixing bowl.

3. Lightly beat the egg white and add it to the ground almonds.

4. Add the confectioners’ sugar, orange blossom water, and almond extract to the almond mix.

5. Thoroughly mix all ingredients to form a paste and then form into sausage-shaped rolls (approximately 3).

6. Unwrap the phyllo dough and place it on a flat surface. While you are working with a phyllo sheet, Keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.

7. Take one sheet of the phyllo dough and brush it with melted butter.

8. Place a second sheet of the phyllo dough on top off the first and brush its surface with butter.

9. Lay one of the filling rolls lengthwise on top of the buttered phyllo dough, about 1 inch from the edge. Roll up the pastry and make into a coil. Place it in the center of a buttered, 10-inch round, nonstick baking pan.

10. Repeat steps 7 through 9 until all 3 pieces form a large swirl in the pan.

11. beat the egg yolk and brush it over the top of the entire swirl.

12. bake for 30 to 35 minutes until golden brown.

13. sprinkle with the cinnamon and remaining teaspoon of confectioners’ sugar.

 

 

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

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