View source for Almond-filled Filo Snake (M’hancha)

===Ingredients===
===Almond filling:===
*2 cups ground almonds
*1 cup icing sugar
*1 teaspoon cinnamon
*2 tbs. orange blossom or rose water
*3 tbs. butter, melted

*13 sheets filo pastry
*3 tablespoons butter, melted

===Honey Syrup===
*½ cup honey
*Zest from one orange
*1 tbs. orange blossom or rose water

*¼ cup slithered almonds 
===Direction===
#Preheat the oven to 180 C. Grease a large tray, tin pizza tray or pie plate.
#In a bowl combine the almond filling ingredients and mix well to form a smooth, firm paste. #Divide the filling into 4 and shape into log shapes, as long as the long side of the filo pastry sheets.
#Take one sheet of filo and brush with butter, then layer another 2 sheets on top, buttering between each.
#Keep the remaining filo covered with a damp tea towel so that it doesn’t dry out.
#Place one of the almond logs across the long edge of the filo layers and roll up loosely.
#Repeat the process so that you have total of 4 pastry logs.
#Leave a spare sheet of filo (to patch up any cracks).
#Place one log on the baking tray, seam-side down, and carefully curl into a spiral, pinching the centre end closed.
#Join the next log onto the end and continue to coil, then add the remaining two logs and spiral until you have a large coiled pie! Patch up any cracks with the spare pastry and give the whole pie a final brush with butter.
#Bake for 20-30 minutes until golden and crispy.
#Meanwhile, heat the syrup ingredients in a saucepan.
#Remove the pastry snake from the oven brush or drizzle with honey syrup, and then scatter with almonds.
#Serve warm or at room temperature, cut into wedges. Serve with yoghurt.