ALMOND FILO SNAKE

Almond Filo Snake image

Provided by Jostlori

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2/3 cup ground almonds
1/3 cup sliced almonds (sliced)
1 1/3 cups confectioners' sugar (6 oz)
1 egg, separated
1 teaspoon lemon zest, finely grated
1/4 teaspoon almond extract
1 tablespoon rose water
2 tablespoons olive oil
2 tablespoons almond oil
9 sheets phyllo pastry
1 pinch cinnamon, ground
confectioners' sugar, for garnish

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