Almond Filo Snake Recipes

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M'HANNCHA (SNAKE CAKE)



M'hanncha (Snake Cake) image

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

Orange-Almond Paste
3 cups almonds
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon orange-flower water
1 tablespoon orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
Assembly
12 (12- by 17-inch) sheets phyllo dough
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
1/2 teaspoon cinnamon
Toppings
1/4 cup confectioners' sugar
4 teaspoons ground cinnamon
1/4 cup sliced almonds

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



Almond Filo Snake image

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

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

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