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Rolled almond and honey pastry

Rolled almond and honey pastry

  • Dessert
  • North African and Middle Eastern
  • Oven-baked

A snake-shaped coil of brick pastry sheets filled with almond paste, honey and cinnamon.

Active time40 min

Cooking30 min

Total1 h 15 minResting : 10 min

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Ingredients

  • 80 g butter
  • 1 egg
  • 2 tsp cinnamon
  • 10 brick pastry sheets
  • 150 g honey
  • 300 g ground almonds

Preparation

  1. Preheat the oven to 180 °C. Mix the ground almonds, 100 g of honey and cinnamon into a paste. Melt the butter and beat the egg separately.

    80 g butter
    1 egg
    2 tsp cinnamon
    150 g honey
    300 g ground almonds
    • mixing bowl
    • saucepan
    • bowl
    • oven

  2. Brush the pastry sheets with butter. Overlap them in pairs, place a thin log of filling on top and roll up. Arrange the rolls end to end in a spiral in a baking tin lined with baking paper. Brush with egg.

    10 brick pastry sheets
    • pastry brush
    • baking tin

  3. Bake for 25 to 30 minutes until the pastry is golden. Drizzle with the reserved 50 g of honey; leave to cool slightly for 10 minutes.

    • oven

Allergens

  • Eggs
  • Gluten
  • Milk
  • Tree nuts
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Rolled almond and honey pastry