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Ingredients
One of the glories of Moroccan confectionery, great for a party. It is vital to prevent the filo pastry from drying out when using it, so I keep it covered with a slightly damp cloth, and this helps to keep it flexible and easy to use.
Serves 10-15 people
- 1 packet best quality filo pastry
- 100g melted butter, cooled but still liquid
Filling
- 450g ground almonds
- 325g castor sugar
- 1 tablespoon ground cinnamon
- 75 - 110ml orange flower water
Method
- Mix all the filling ingredients together in a bowl to form a paste that can easily be moulded by hand.
To Assemble
- Lay one sheet of filo on the worktop, brush with melted butter. Take a fistful of the paste and form it into a snake about 2.5cm thick.
- Lay this along the long side of the sheet of filo, about 2.5cm in from the edge. Roll gently into a coil. Put a sheet of parchment paper on a baking sheet and lay the coil on top, and continue with the rest of the filo and paste.
- Press the ends together to seal the joining and continue to make the snake. Brush with egg wash and then with melted butter.
- Bake in a preheated moderate oven 180°C/350°F/Gas Mark 4 for approx. 30 minutes or until crisp and golden. Cool.
Note: I sometimes serve the snake scattered with candied orange peel in dice or strips, pistachio nuts and slivers of stoned date. If some rose petals were available, they would go on to.
