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