Phyllo Chocolate Coil
Moorish
Serves 4-6
Prep Time 30 min
Cooking Time 15 -20 min
Total Time 45 - 50 min
INGREDIENTS
- 3 cups almonds, toasted
2 Tbsp brown sugar
2 Tbsp icing sugar
1/2 tsp cinnamon, ground
2 Tbsp water
1 tsp vanilla essence
Pinch of salt
2/3 cup butter, soft
100 g dark chocolate or mix or dark and milk chocolate(you can increase to 200g)-chopped
1/4 cup, butter melted
1 Tbsp honey
50 g Milk or dark chocolate, melted
2 tbsp almond, sliced & toasted
MAKING THE MAGIC
for the almond paste: process almonds, sugar, icing sugar, cinnamon and salt until a powder forms. Add 2/3 cup butter, water and vanilla essence, blend until a paste or ball forms.
On a work surface, place two sheets of phyllo and brush lightly with melted butter.
Divide paste into 3 and place one along the edges (length ways) of the phyllo pastry. Roll the pastry up tightly to form a long roll then shape into a coil.
Repeat with the remaining phyllo sheets and paste, add to the coil.
Brush with melted butter and bake in a preheated oven for 15-20 minutes at 200 degrees Celsius until lightly golden brown.
Drizzle over the honey and
chocolate, sprinkle with almonds and serve