Moroccan Almondbraid

Second attempt on this piece!


For the filling

  • 1 Eggwhite
  • 150g Powdered Sugar
  • 200g Desiccated Almond
  • 1 Ts Cinnamon
  • 1 Ts Safran
  • 90g Melted Butter
  • 60g Melted Butter
  • Filo or Yufka Dough
  • 1 Egg Yolk

For the filling: mix the powdered sugar, the almonds, cinnamon, safran, the eggwhite and the melted butter. Let it cool down.

Preheat the oven to 180°C.

How fast for the next steps otherwise the yufka will dry out and break. Take a leaf of yufka, butter it with a brush and add another layer of yufka . Now put a third of the almond mix as a roll onto the dough and roll it into the dought. Repeat this until you have 3 rolls. Now braid the rolls together onto a baking tray. Brush the braid with the spare egg yolk.

Put it in the oven for 30 minutes. Dust the braid with powdered sugar.


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