Snake Pie
Baking and Desserts | Singaporean cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Snake Pie
Ingredients
- Phyllo Dough - 12 pieces
- Almond - 20 oz
- Sugar - 5 oz
- Butter - 10 oz
- Chicken Egg - 2 pieces
- Orange juice concentrate - 2 spoons
- Orange zest - 1 tablespoon
- Ground Cinnamon - ½ spoons
- Vanilla salt - 0 oz
- Cardamom - ¼ spoons
Step by Step guide
Step 1
Combine the almonds, most of the granulated sugar, cinnamon, and cardamom in a food processor or blender on pulse mode — the nuts should turn into a coarse crumb.
Step 2
Add the eggs and 100 grams of room temperature butter, and beat until smooth. Transfer the mixture to a bowl and gently fold in the orange juice, zest, and vanilla sugar.
Step 3
Divide the resulting mixture into twelve portions, shape them into balls, and place them in the refrigerator for about thirty minutes.
Step 4
Place the cooled almond balls on a work surface dusted with granulated sugar. Roll each one into a log about 9 cm long and return to the refrigerator for another half hour.
Step 5
Preheat the oven to 355°F. Grease a large baking tray with butter and sprinkle the work surface with sugar. Fold each sheet of phyllo dough into thirds, then brush the resulting rectangular strips with melted butter using a pastry brush.
Step 6
Arrange the stacked sheets of phyllo into four piles, with three strips of dough in each.
Step 7
Place the orange-almond paste sausages on stacks of phyllo sheets, and seal the edges of the dough to form four cylinders. Brush the seams where the phyllo sheets join with additional oil to prevent them from coming apart.
Step 8
Roll the filled dough cylinders into tight spirals and place them on a baking sheet seam side down, so that they form a single spiral pie resembling a coiled snake.
Step 9
Bake for fifteen to twenty minutes, until golden brown. Remove the pie from the oven and allow it to cool.
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