Serpentine almond and pistachio cake (Beach House)

Ingredients

• 200 g Whole almonds (To fry then grind into powder)
• 45 ml Orange blossom water (Divided: 30 ml for the dough, 15 ml for the pistachio dough)
• 200 ml Sweetened condensed milk (One standard 397 g can)
• 10 g Candied orange peels (Finely chopped)
• 100 g Pistachio powder (Roasted and ground pistachios)
• 10 pcs Filo pastry sheets (or brick pastry sheets) (Thawed if frozen)
• 100 g Clarified butter (ghee) (For brushing the filo sheets)
• 100 ml Liquid honey (To glaze the hot cakes)
• 30 g Sliced almonds (To decorate the orange half)
• 30 g Crushed pistachios (To decorate the pistachio half)

Instructions

1. Fry the almonds

   Heat oil in a deep pan over medium‑high heat (about 180 °C). Add the whole almonds and fry until golden, stirring constantly to prevent burning.

   Time: PT5M

   Temperature: 180°C

2. Drain and grind into powder

   Remove the fried almonds with a slotted spoon and place on paper towels to eliminate excess oil. Once cooled, grind them in a blender or mortar until a fine powder is obtained.

   Time: PT5M

3. Prepare the scented almond paste

   In a large bowl, mix the almond powder with 30 ml orange blossom water and the sweetened condensed milk. Knead by hand or with a mixer until a homogeneous, slightly sticky dough forms.

   Time: PT5M

4. Divide and flavor the dough

   Divide the dough into two equal parts. In the first, incorporate the finely chopped candied orange peels. In the second, add the pistachio powder and 15 ml orange blossom water. Knead each half well until the flavors are uniform.

   Time: PT5M

5. Form dough balls

   Weigh 20 g of dough and roll between the palms to form smooth balls. Repeat until you have 12 balls (6 orange, 6 pistachio).

   Time: PT5M

6. Prepare the filo sheets

   Unroll the filo sheets on a clean surface. Brush each sheet with a thin film of clarified butter using a brush.

   Time: PT5M

7. Assemble the dough snakes

   Place a dough ball in the center of a filo sheet, then roll the sheet around forming a serpentine shape (about 3 to 4 turns). Lightly moisten the final edge with a little water and seal. Repeat with all balls, alternating flavors.

   Time: PT15M

8. Bake

   Preheat the oven to 180 °C. Arrange the snakes on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the filo is golden and crisp.

   Time: PT25M

   Temperature: 180°C

9. Glaze with honey

   Immediately after removing from the oven, dip each still‑warm cake into the liquid honey for a few seconds, then place on the cooling rack.

   Time: PT5M

10. Cool and decorate

    Allow the cakes to cool completely. Sprinkle the orange sides with sliced almonds and the pistachio sides with crushed pistachios.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole almonds: Cashews, Hazelnuts
• Instead of Orange blossom water: Vanilla extract, Rose water
• Instead of Sweetened condensed milk: Unsweetened condensed milk + sugar, Sweet pastry cream
• Instead of Candied orange peels: Fresh orange zest, Candied orange peel
• Instead of Pistachio powder: Nut powder, Almond powder
• Instead of Filo pastry sheets (or brick pastry sheets): Brick pastry, Very thin puff pastry
• Instead of Clarified butter (ghee): Melted butter, Neutral vegetable oil
• Instead of Liquid honey: Agave syrup, Maple syrup
• Instead of Sliced almonds: Grated coconut, Crushed pistachios
• Instead of Crushed pistachios: Macadamia nuts, Chopped almonds

Equipment Needed

• Deep pan
• Paper towel or absorbent paper
• Blender or stand mixer (optional)
• Mixing bowl
• Silicone spatula
• Kitchen scale
• Chef's knife
• Cutting board
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven
• Cooling rack
• Tablespoon

Critical Steps — Do Not Skip

• Fry the almonds until they reach a golden color without burning.
• Properly seal the filo edges to prevent them from bursting during baking.
• Do not overload the rolls to prevent the filo from tearing.

Chef Tips from the Video

• Using clarified butter gives a richer flavor and prevents the pastry from browning too quickly.
• For an extra touch, add a pinch of orange blossom water to the honey before glazing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, consume the same day to keep the crunch.

Make-Ahead Tips

• Fry and grind the almonds the day before and keep them in an airtight jar.
• Prepare both flavored doughs and keep them in the refrigerator for 12 h before assembly.
• The snakes can be assembled, frozen raw, then baked directly from frozen (add 5 minutes baking).