Almond and Honey Pinwheels


Ingredients


For the pastry

- 1 Roll store bought phyllo pastry cut into 8 Sheets phyllo pastry (20 x 30 cm)

- 50g Melted butter


For the almond filling

- 250g Almonds

- 120g Castor sugar

- 1 Teaspoon fine elahchi

- 2 Tablespoon rose water

- 10g Soft butter

For the topping

- 300g Honey

- Ground pistachios


Method

Grind the almonds and sugar in a grinder for 5 minutes (at intervals) until it resembles a moist paste.

Add in the rose water, elahchi and butter and grind until a smooth, thick paste is formed.

Divide the paste into 8 equal parts and shape them into long 30 cm equal sized tubes (to resemble a long sausage ) cover with cling and

refrigerate for 10 minutes 

Brush your Phyllo Sheets with melted butter, add the almond tube and loosely roll up the sheet. Don’t over-tighten the pastry as it will

crack when baking. Cover the rolled almond paste with more melted butter and roll it up to form a pin wheel.

Brush the top of the pinwheel with melted butter.

Transfer to a baking sheet lined with baking paper and bake in a pre-heated oven on 180degrees for 15 minutes until its lightly golden.

For the topping, just before the pinwheels are done, heat the honey in a small saucepan over low heat.

Once the pastries are baked, dip each pinwheel to the simmering honey and soak for 2 minutes.

Decorate with crushed pistachios