Best 2 Almond Filo Snake Recipes
Almond filo snake, a distinctive pastry rooted in Greek cuisine, is renowned for its delightful fusion of textures and flavors. This indulgent delicacy, characterized by its golden, crispy exterior and tender, almond-filled interior, serves as an irresistible treat that captivates the senses. If you seek to master the art of crafting this delectable pastry, embark on a culinary journey with us as we unveil the secrets behind creating the perfect almond filo snake.
Let's cook with our recipes!
M'HANNCHA (SNAKE CAKE)
Provided by Krystina Castella
Categories Cake Nut Dessert Bake Vegetarian Tree Nut Almond Spice Chill Cinnamon Phyllo/Puff Pastry Dough Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 cake (serves 6 to 8)
Number Of Ingredients 21
Steps:
- To Make the Orange-Almond Paste:
- Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
- Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
- To Assemble the Cake:
- Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
- Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
- Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
- Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
- To Bake:
- Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
- To Serve:
- Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
ALMOND FILO SNAKE
Sweet and crunchy - and looks great on the plate, too! A sweet ending to a Moroccan meal! You can use butter in place of the oils, but watch carefully to prevent burning. It will also alter the taste considerably.
Provided by Jostlori
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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
Tips:
- Use fresh filo pastry. Fresh filo pastry is more pliable and easier to work with than frozen filo pastry. If you are using frozen filo pastry, thaw it completely before using.
- Work quickly. Filo pastry dries out quickly, so it is important to work quickly when assembling the almond filo snake. If you need to take a break, cover the filo pastry with a damp cloth to prevent it from drying out.
- Use a sharp knife. A sharp knife will make it easier to cut the filo pastry into thin strips.
- Be careful not to overfill the almond filo snake. If the filo pastry is too full, it will be difficult to fold and seal. It is better to err on the side of caution and use less filling than more.
- Bake the almond filo snake until it is golden brown. The almond filo snake should be baked for about 20 minutes, or until it is golden brown. If the filo pastry is not baked long enough, it will be soggy. If it is baked too long, it will be dry.
Conclusion:
Almond filo snake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover filo pastry, and it can be made with a variety of fillings. Whether you are looking for a sweet or savory snack, almond filo snake is sure to please everyone.
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