Veg HT CD CBF Moroccan 30mins
Cold Vegetarian Nuts Baked Fayre Morocco North African Africa
tbsp Butter, melted
teasp Orange Flower Water
teasp Ground Cinnamon
sheets Filo Pastry
Place the almonds, sugar, butter, flower water and cinnamon in a food
processor and process to a paste.
Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick)
lengthways down the side of one piece of filo pastry, then roll the pastry
around the stuffing forming a sausage.
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.
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.
To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or
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