Moroccan Almond Snake Pastry

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 cups (200g) ground almonds 2 cups (200g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 40g (Sugars: 20g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water and knead the dough until it comes together. Form the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the ground almonds, granulated sugar, cinnamon, and orange blossom water. Mix well to form a thick paste-like filling.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into two equal portions. Roll out one portion into a thin rectangular sheet.
6. 6.
   Spread half of the almond filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a long cylinder shape.
8. 8.
   Carefully transfer the rolled dough onto a baking sheet lined with parchment paper, shaping it into a spiral snake-like form.
9. 9.
   Repeat steps 5-8 with the remaining dough and filling.
10. 10.
    Bake the pastries in the preheated oven for 25-30 minutes, or until golden brown.
11. 11.
    Allow the pastries to cool slightly before dusting them with powdered sugar.
12. 12.
    Serve the Moroccan Almond Snake Pastries warm or at room temperature.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Orange blossom water — Use a high-quality orange blossom water to ensure a fragrant and authentic flavor in the filling. Adjust the amount according to your preference for the floral aroma.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is cold and cubed before incorporating it into the dough.
• Dust the work surface and rolling pin with flour to prevent the dough from sticking.
• For an extra touch of sweetness, drizzle honey over the pastries before serving.
• Serve the Moroccan Almond Snake Pastries with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Moroccan Almond Snake Pastries as a delightful dessert after a Moroccan-inspired meal. Pair them with a cup of Moroccan mint tea for an authentic experience.

Presentation advice

Arrange the Moroccan Almond Snake Pastries on a platter in a coiled snake-like shape to showcase their unique appearance. Dust them generously with powdered sugar for an elegant touch.