Snake Pie

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Baked Goods

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10 people

3 cups raw almonds
¾ cup confectioners' sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¾ cup unsalted butter, melted
2 egg yolks, beaten
Juice of 1 medium orange
Zest of 1 medium orange
1 teaspoon vanilla extract
12 sheets phyllo dough, thawed if frozen
¾ cup unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
1 teaspoon cinnamon
¼ cup confectioners' sugar
¼ cup sliced almonds

Prepare the filling.
In a food processor, combine the almonds, sugar, cinnamon, and cardamom; grind into meal, about 1 minute.
Add the butter and egg yolks, and pulse to blend.
Add the orange juice, orange zest, and vanilla, and pulse once more to combine.
Remove the filling to a bowl, then cover and refrigerate at least 30 minutes.
Prepare the Cake.
Preheat oven to 350ºF.
Fold each sheet of phyllo lengthwise into thirds.
Quickly brush all with melted butter.
Place about 3 tablespoons of filling at one wide end of the sheet and spread evenly across the bottom inch.
Starting with the filling end, roll tightly and seal the end with melted butter.
Form a coil by attaching dough sections, using more phyllo and melted butter to repair any tears in the fragile dough.
Transfer to a baking sheet lined with parchment paper.
Combine the egg, water, and cinnamon, then brush the top of the pie with the mixture.
Bake until golden brown, about 30 minutes.
Allow to cool, then sprinkle with confectioners' sugar and almonds.