Egyptian specialty comprised of an almond-stuffed phyllo cake, which is a ringer for grandma’s Turte.
- Cook Time
- Prep Time
- 2 1/2 cup ground almonds
- 1/2 pound butter or margarine, melted
- 1/4 cup sugar
- 1 1/2 teaspoon grated fresh orange peel
- 3/4 teaspoon ground cinnamon
- 1/2 pound phyllo dough
- 6-8 tablespoon honey
1. Preheat the oven to 375 degrees. Mix the almonds, 4 tablespoons melted butter, sugar, orange peel and cinnamon until well combined. Set aside.
2. Using one phyllo sheet at a time, spread the dough out on a flat surface and brush lightly with melted butter. Top with the next phyllo sheet and repeat, using 4 sheets of phyllo.
3. Spread about an inch of the almond mixture in a line about an inch from the edge on the long side. Roll the dough, jelly roll style, then coil it into a snake shape.
4. Place the pastry on a cookie sheet. Brush with butter. Repeat 5 more times to make 6 pastries. Bake for about 25 minutes or until golden brown. While the pastries are baking, heat the honey until it is warm and liquefied. Pour the warm honey over the pastries and serve. NOTE: you can make smaller pastries: cut the phyllo sheets in half and proceed as above.