Razat el Kadi

Ingredients

• 10 sheetswarqa or phyllo
• 300 galmond paste
• buttermelted
• honeyfor soaking

Method

1. Preheat your oven to 180°C (350°F). Prepare a clean, dry work surface and lay out a sheet of warqa or phyllo pastry. Brush the entire surface lightly with melted butter, ensuring even coverage to prevent the pastry from drying out during baking.
2. Place a portion of the almond paste along one edge of the pastry sheet, forming a thin, even log. Roll the pastry around the almond paste, keeping the roll tight and even. This will ensure a uniform texture and prevent the filling from escaping during baking.
3. Continue rolling until the entire sheet is wrapped around the almond paste. If the pastry tears, patch it with a small piece of phyllo brushed with butter. This helps maintain the integrity of the roll.
4. Once rolled, start coiling the filled pastry into a tight spiral, similar to a snail shell. Place the coil seam-side down on a baking sheet lined with parchment paper. Brush the top and sides with more melted butter to promote even browning.
5. Repeat the process with the remaining sheets of pastry and almond paste, creating individual coils. Arrange them on the baking sheet with a bit of space between each to allow for even cooking.
6. Bake in the preheated oven for about 25-30 minutes, or until the pastries are golden brown and crisp. The color should be a deep, rich gold, indicating that the pastry is cooked through and the butter has done its job.
7. While the pastries are baking, gently warm the honey in a small saucepan over low heat until it is thin and easy to pour. This will make it easier to soak the pastries evenly once they are baked.
8. Once the pastries are out of the oven, immediately transfer them to a shallow dish. Pour the warm honey over the hot pastries, ensuring each coil is thoroughly soaked. Allow them to sit for a few minutes to absorb the honey, resulting in a sweet, sticky glaze.