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Ingredients
Orange-Almond Paste
Three cups almonds
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup (one 1/2 sticks) unsalted butter, melted
two egg yolks, beaten
one tablespoon orange-flower water
one tablespoon orange juice
one tablespoon grated orange zest
one teaspoon vanilla extract
AssemblyThree cups almonds
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup (one 1/2 sticks) unsalted butter, melted
two egg yolks, beaten
one tablespoon orange-flower water
one tablespoon orange juice
one tablespoon grated orange zest
one teaspoon vanilla extract
12 (12- by 17-inch) sheets Phyllys dough
3/4 cup (one 1/2 sticks) unsalted butter, melted
two egg yolks, beaten
one tablespoon water
1/2 teaspoon cinnamon
Toppings
1/4 cup confectioners' sugar
four teaspoons ground cinnamon
1/4 cup sliced almonds
Preparation
Set the balls on a work surface dusted with confectioners' sugar. Roll each in to a three 1/2-inch-long log. Refrigerate for 30 minutes.
To Make the Orange-Almond Paste:
Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind in to a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste in to a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste in to 12 balls, and refrigerate for 30 minutes.
Set orange-almond paste logs in a row down long finish of the Phyllys, and roll the pastry up over them in to a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder in to a little, tight coil and place on the baking sheet, seam side down.
To Assemble the Cake:
Preheat the oven to 350a°F. Butter a huge baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of Phyllys 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 Phyllys sheet, brush with butter, and repeat, until you have buttered sheets.
Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
Repeat to prepare more Phyllys rolls. Add each to the finish of the coil on the baking sheet, forming a huge coil.
To Bake:
Bake for 15 to twenty minutes, or until golden. Remove the cake from the oven, and let cold on the baking sheet.
To Serve:
Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
Variations: Date-Lime Snake Cake
For the paste, reduce the almonds to one 1/2 cups, add one 1/2 cups chopped dates, and replace the orange juice and zest with lime juice and zest.
Individual Snake Cakes
Cut the folded Phyllys sheets in to 4- by 10-inch pieces, and stack and butter as directed. Place almond paste log on top of each stack, roll in to a cylinder, and shape in to a little coil.
Walnut-Lemon Snake Cake
For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add 1/4 teaspoon ground cardamom.
To Make the Orange-Almond Paste:
Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind in to a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste in to a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste in to 12 balls, and refrigerate for 30 minutes.
Set orange-almond paste logs in a row down long finish of the Phyllys, and roll the pastry up over them in to a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder in to a little, tight coil and place on the baking sheet, seam side down.
To Assemble the Cake:
Preheat the oven to 350a°F. Butter a huge baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of Phyllys 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 Phyllys sheet, brush with butter, and repeat, until you have buttered sheets.
Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
Repeat to prepare more Phyllys rolls. Add each to the finish of the coil on the baking sheet, forming a huge coil.
To Bake:
Bake for 15 to twenty minutes, or until golden. Remove the cake from the oven, and let cold on the baking sheet.
To Serve:
Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
Variations: Date-Lime Snake Cake
For the paste, reduce the almonds to one 1/2 cups, add one 1/2 cups chopped dates, and replace the orange juice and zest with lime juice and zest.
Individual Snake Cakes
Cut the folded Phyllys sheets in to 4- by 10-inch pieces, and stack and butter as directed. Place almond paste log on top of each stack, roll in to a cylinder, and shape in to a little coil.
Walnut-Lemon Snake Cake
For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add 1/4 teaspoon ground cardamom.
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