Ingredients: 150 g chopped almonds 75 g granulated sugar 1 tbsp butter, melted 1-2 teasp orange flower water 1 teasp ground cinnamon 8 sheets filo pastry Butter for frying Ground cinnamon Icing sugar Directions:1. Place the almonds, sugar, butter, flower water and cinnamon in a food processor and process to a paste. 2. Divide the mixture into 8, place one portion (about 2.5 cm thick) lengthways down the side of one piece of filo pastry, then roll the pastry around the stuffing forming a sausage. 3. Coil the sausage to form a snail`s shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry. 4. Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper. 5. To serve: sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold. |