Update my dinner status, I'm making this tonight.
Servings: 35 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Mix all the filling ingedients (almonds, sugar, cinnamon, orange blossom water, almond essence) into a stiff paste with your hands.USE JUST ENOUGH ORANGE BLOSSOM WATER TO BIND THE PASTE. Put in LESS then you seem to think you need as the oil generated from kneading the almonds will act as an extra binder.
2. Take the sheets of phyllo out of the package ONLY when you need them and keep them in a covered pile with one of the long sides facing you.
3. Lightly brush the top sheet with the melted butter. Take lumps of the almond paste and roll into "fingers" about ? inch thick.
4. On the top sheet, place the "fingers" end to end in a line all along the long edge nearest you, placing them about ? inch from the edge, to make one long rod or "Snake."
5. Roll the sheet of phyllo up over the filling into a long, thin roll, tucking the ends in to stop the filling from oozing out.
6. Very carefully lift up the roll with both hands and place it in the middle of a sheet of foil on the largest possible baking sheet or oven tray.
7. Very gently curve the roll into a tight coil. To do so without tearing the phyllo, you have to crease the pastry first like an accordion by pushing the ends of the rolls gently towards the center with both hands.
8. Do the same with the other sheets until the filling is used up, rolling them up with the filling inside, and placing one end to the open end of the coil, making it look like a coiled snake.
9. Brush the top of the pastry with the egg yolks mixed with 2 teaspoons of water and bake in an oven preheated to 325*F for 30-40 minutes,until crisp and lightly browned.
10. Let the pastry cool before you slide it, with the foil, onto a very large serving platter or tray.
11. Serve cold, sprinkled with plenty of confectioners' sugar and with lines of cinnamon drawn on like the spokes of a wheel. Cut the pastry as you would a cake, in wedges of varying sizes. It is very rich.
For varience, use pistachios instead of almonds, and rosewater instead of orange blossom water.
