Moroccan Snake

This is one of the glories of Moroccan confectionery, great for a party. Individual ‘snakes’ can be made with a single sheet of filo.

Serves 10-15 people

1 packet best-quality filo pastry

Filling: 1 lb (450g) ground almonds 12 ozs (340g) caster sugar 1 tbsp cinnamon 3-4 fl ozs (85-120ml) orange flower water 3-4 ozs (85-110g) melted butter

Mix all the filling ingredients together in a bowl to form a paste.

To assemble: Lay one sheet of filo on the worktop and brush with melted butter. Take a fist full of the paste and make into a snake about 1 inch (2.5cm) thick.

Lay this along the long side of the sheet of filo, about 1 inch (2.5cm) in from the edge.

Roll up and bend into an accordion shape and then roll up into a ‘snail’. Put a sheet of tin foil on a baking sheet and lay the snail on top, continue with the rest of the filo and paste.

Press the ends together to seal the joining and continue to make the snake.

Brush with egg wash and then with melted butter. Bake in a preheated moderate oven 180C/350F/regulo 4 for approximately 30 minutes or until crisp and golden, then cool. Dust with icing sugar and perhaps a little sweet cinnamon.