2 tablespoons ground cinnamon, plus extra for dusting
2 tablespoons orange blossom water
250 g (8 oz) filo pastry
50 g (2 oz) butter, melted
1 egg yolk mixed with 1 tablespoon water, to glaze
icing sugar, for dusting
Line a baking sheet with greaseproof paper. Put the almonds, sugar, cinnamon and orange blossom water into a food processor and blend to a thick paste. Place the filo sheets under a clean, damp tea towel to prevent them drying out.
Brush the top filo sheet with a little melted butter. Roll lumps of the almond paste into fingers, then place end to end in a line inside one edge of the pastry. Tucking in the ends to enclose the filling, roll up to form a long roll about a thumb's-width thick. Place in the centre of the prepared baking sheet, crease the roll like an accordion, then shape it into a coil. Repeat with the remaining sheets of filo, wrapping them tightly around the first coil.
Brush the egg wash over the coil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until lightly golden. Dust with icing sugar and a swirl of cinnamon. Serve warm or at room temperature.