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Moroccan honey almond pastries

Recipe from: 7 August 2013
recipes baking pastries

Ingredients 8
Servings 6-8
Time 00:25


  • 2.5
    ground almonds
  • 1/2
    castor sugar
  • 1
    ground cinnamon
  • 2
    orange-blossom water (or rose water)
  • 250
    unsalted butter - melted
  • 2
    eggs - separated
  • 16
    sheets Mediterranean Delicacies phyllo pastry
  • 100
    orange blossom honey


Preheat oven to 190ºC.

Combine the almonds, sugar and cinnamon.

Add the flower water, half of the butter and the egg yolks.

When combined chill for about 1 hour to firm.

Divide the almond mixture into eight portions.

Brush a phyllo sheet with butter and place another on top. (Cover the remaining sheets with a damp cloth to avoid them drying out).

Cut each sheet lengthwise into 3 long strips.

Place one portion of the almond mixture along a thin line along the one edge of the phyllo and roll it up, brushing the end with egg white to make it stick.

Roll the phyllo roll into a coil like a snake then arrange on a lined or greased baking sheet, making sure that the coils don’t unravel.

Repeat with the remaining phyllo and almond mixture.

Brush the top with butter and bake for 30 minutes or until golden.

Paint immediately with the warm honey when you remove from the oven.

Serve with mint tea, if desired.

Recipe reprinted with permission of The KateTin. To see more recipes, click here.


Read more on: almonds  |  recipes  |  baking


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