Snake Pie
8 servings
120 minutes
Snake pie is a vibrant embodiment of the richness of Arab culinary tradition, combining aromatic spices, nuts, and airy filo pastry. Its whimsical shape resembles a coiled snake, symbolizing the wisdom and magic of the East. Filled with almond-orange filling, the pie enchants with its sweet taste and light citrus notes, while spices like cinnamon and cardamom give it a warm, cozy aroma. The crispy crust contrasts with the delicate, melting filling, creating an exquisite balance of textures. This dessert is often served at festive tables alongside a cup of strong coffee or fragrant tea to highlight its rich flavor. Snake pie is not just a treat but a gastronomic journey into the world of Eastern tales and traditions where each flavor note tells its own story.
1
Mix almonds, almost all sugar, cinnamon, and cardamom in a food processor or blender on pulse mode - the nuts should turn into a coarse crumb.
- Almond: 600 g
- Sugar: 150 g
- Ground cinnamon: 0.5 teaspoon
- Ground cardamom: 0.3 teaspoon
2
Add eggs and 100 grams of room temperature butter, whisk until smooth. Transfer the mixture to a bowl and gently combine with orange juice, zest, and vanilla sugar.
- Chicken egg: 2 pieces
- Butter: 250 g
- Orange juice: 2 tablespoons
- Orange zest: 1 tablespoon
- Vanilla sugar: 10 g
3
Divide the resulting mass into twelve parts, form balls from them, and send to the refrigerator for about thirty minutes.
4
Place the frozen almond balls on a work surface sprinkled with sugar. Roll each into a sausage about 9 cm long and return to the refrigerator for half an hour.
- Sugar: 150 g
5
Preheat the oven to 180 degrees. Grease a large baking tray with butter, sprinkle the work surface with sugar. Fold each sheet of phyllo into thirds, and brush the resulting rectangular strips with melted butter.
- Butter: 250 g
- Sugar: 150 g
6
Distribute the stacked filo sheets into four piles with three strips of dough in each.
7
Stack the filo sheets, make sausages from orange-almond paste, and join the edges of the dough to form four cylinders. Brush the joints of the filo sheets with oil to prevent the seams from opening.
- Filo (phyllo) pastry: 12 pieces
8
Roll the filled dough cylinders into tight spirals, placing them seam side down on a baking sheet to create a spiral pie resembling a coiled snake.
9
Bake for fifteen to twenty minutes until golden brown. Remove the pie from the oven and let it cool.
