Moroccan Almond Pastry Food

MOROCCAN ALMOND PASTRY

Steps:

• Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
• Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
• Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
• Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
• Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

MOROCCAN ALMOND CRESCENT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary-it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
• Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
• Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.

M'HANNCHA (SNAKE CAKE)

Steps:

• To Make the Orange-Almond Paste:
• Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
• Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
• To Assemble the Cake:
• Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
• Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
• Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
• Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
• To Bake:
• Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
• To Serve:
• Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.