Amlou cinnamon knots recipe

Something special happens when cinnamon and puff pastry come together, says Moroccan chef Nargisse Benkabbou; it’s like culinary alchemy. And these knots are extra special because they include amlou, often referred to as “Moroccan Nutella”, a paste traditionally made with roasted almond butter, honey, and argan oil. The amlou in this recipe is slightly thicker than normal, so that it can be used to fill the knots without risk of it running out of the rolls during baking. Eat while warm – but they will keep in a sealed container for up to three days.

Ingredients (makes 12 knots)

For the amlou:

• 120g natural (ideally, roasted) almond butter, or substitute with peanut butter
• 1 1⁄2 tbsp (35g) honey
• 1 tbsp argan oil, or substitute with walnut or groundnut oil
• 1⁄4 tsp fine sea salt

For the knots:

• 2 sheets puff pastry (about 400g each)
• 1 egg, beaten
• 100g granulated sugar
• 3⁄4 tsp ground cinnamon

Method

• Combine the almond (or peanut) butter, honey, argan (or nut) oil and salt in a medium bowl and stir together until smooth and well blended.
• Unfold one of the puff pastry sheets on a lightly floured work surface. Use the back of a large spoon to spread the amlou over the sheet in a thin, even layer, about 3mm thick. The layer shouldn’t be thicker than a coin, as too much amlou will leak out when you slice the filled pastry.
• Place the second puff pastry sheet on top, making sure that the edges are aligned. Use a pizza cutter or sharp knife to cut the pastry rectangle lengthways into 2.5cm-wide strips.
• Line two baking trays with baking paper. Pick up one strip and shape it into a knot: hold the opposite ends of the strip, pull on them slightly, then roll it up into a spiral and tuck the end of the strip into the centre of the knot. Place the knot on a tray and shape the rest, dividing them between the two trays and leaving about 5cm between them.
• Cover the knots and transfer to the fridge. Let them rest for at least 45 mins, and as long as overnight.
• Preheat the oven to 180°C fan, with the racks in the upper and lower thirds. Brush the knots with the beaten egg and transfer to the oven. Bake for 30 to 35 mins, switching the positions of the trays about halfway through, until the knots are puffed up and golden. Meanwhile, combine the sugar and cinnamon in a medium bowl.
• Remove from the oven and let cool on the trays for 1 to 2 mins. Gently transfer each knot to the bowl of cinnamon sugar and turn to coat thoroughly, then transfer to a plate. Serve the knots warm or at room temperature.

Taken from Madaq: Simple Everyday Recipes with the Flavours of Morocco by Nargisse Benkabbou.

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