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    Moroccan Almond Pastries


    Source of Recipe


    Traditional Moroccan Cooking

    List of Ingredients




    2 cups almonds
    1/3 cup sugar
    1 tablespoon butter, melted
    1 teaspoon orange flower water
    cinnamon
    8 sheets phyllo dough

    Recipe



    Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them. Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving. Makes 6.

 

 

 

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