Prep time: 30 mins Cook­ing time: 15 mins Makes 8

Friday - - Leisure -

70g caster su­gar 250g whole peeled al­monds 5 tbsp un­salted but­ter 1/2 tsp finely grated orange rind 1 tsp ground cin­na­mon, plus ex­tra for dust­ing 4 sheets filo pas­try 70g ic­ing su­gar, sifted METHOD 1 Grind to­gether caster su­gar and al­monds in a food pro­ces­sor to make a fine pow­der. Add 2 tbsp but­ter, orange rind and cin­na­mon and pulse to make a paste. 2 Cut each filo pas­try sheet in half hor­i­zon­tally and di­vide paste be­tween sheets, spread­ing paste down one side, about 1cm from edge. Roll each sheet tightly around paste to form a snake, then coil and se­cure with a tooth­pick. 3 In a non-stick fry­ing pan, melt re­main­ing but­ter and fry snakes in batches un­til golden brown on both sides. Serve dusted with ic­ing su­gar and ex­tra cin­na­mon.

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