Almond Filo Rolls

By MJH

Ingredients

• 6 sheets of filo dough, thawed
• 1 c almonds - measured out and then ground (I used my spice grinder, but a blender would work)
• 1 c icing sugar, sifted + extra for serving
• 2 Tbs mango jam (or use another jam, agave syrup or maple syrup)
• 1 tsp vanilla
• 1 Tbs extra virgin olive oil
• 2 Tbs almond oil

Details

Preparation time 15mins
Cooking time 45mins
Adapted from easypeasyorganic.com

Preparation

Step 1

Preheat the oven to 160C (325F).
Remove your filo dough from the freezer to thaw (if you haven't already).

In a large bowl, combine the ground almonds and sifted icing sugar. (I say sifted because icing sugar is known to get quite lumpy).
Add the jam and vanilla and mix well.
The almond mixture should just hold together when you squeeze it.

Combine your oils in a shallow dish.
Put 2 sheets of filo off the roll and lay them flat on the benchtop. We'll use the 2 sheets together, so don't worry about separating them. (And it's ok if they tear, too)
It should be a big, 2-layered rectangle.
Sprinkle the surface of your filo with a little of your oil mix and then smooth the oil across with your hands.

Put 1/3 of your almond mixture onto the filo sheet, about 5cm (2in) from the bottom edge. (Ever made sushi? This is similar).
Carefully roll up the filo over the filling and keep rolling.
As you go, rub little bits of your oil mix onto the surface of the dough that gets exposed.

Done? Gently squeeze the roll with your hands to make it stick.
Rub the oil mix onto the whole surface.
If there's excess dough at the ends, then cut it off.
You can cut each roll into thirds - but feel free to make them larger or smaller (bite-sized might be cute?

Bake the cut rolls in the oven for 15 min, or until they're crispy and just lightly golden.
Remove from the oven and let cool for about 10-15 min before sprinkling with the extra icing sugar.
Serve 1-2 rolls per person, with an espresso or a hot tea.