Honey Drenched Phyllo Coil

By carabara14

Ingredients

• Almond Paste:
• 5 sheets phyllo pastry
• 1/4 cup (60 mL) butter, melted
• 1/2 cup (125 mL) liquid honey, warmed
• 2 tbsp (30 mL) sliced almonds, toasted
• 3 cups (750 mL) blanched almonds
• 2/3 cup (150 mL) granulated sugar
• 3/4 cup (175 mL) butter, softened
• 2 tbsp (30 mL) orange flower water
• 1 tsp (5 mL) ground cinnamon

Details

Servings 5
Adapted from cbc.ca

Preparation

Step 1

Grease side and bottom of 9-inch (23 cm) springform pan; set aside.

Almond Paste: In food processor, chop almonds with sugar until powdered. Add butter, orange flower water and cinnamon; pulse until ball forms. Set aside.

Place 1 phyllo sheet on work surface, keeping remainder covered with damp tea towel to prevent drying out. Brush lightly with butter.

Divide almond paste into 5 pieces; roll each into 16-inch (40 cm) long log. Place along 1 long edge of phyllo, leaving 1/2-inch (1 cm) borders at ends. Roll up firmly and pinch ends together; brush lightly with butter.

Place roll, seam side down, around edge of prepared pan. Repeat to make 4 more rolls, fitting each into pan to make spiral and cover bottom.

Bake in centre of 400 degree F (200 degree C) oven until crispy and golden, about 10 minutes. Brush immediately with warm honey; let cool in pan on rack for 15 minutes. (Make-ahead: Let cool completely. Cover with plastic wrap and let stand for up to 48 hours.) Garnish with almonds.