Method

• 1.
  Place almond meal, 50g butter, icing sugar, orange blossom water, vanilla, cinnamon and egg in a food processor. Finely grate orange and add zest with 1 tbs juice to almond mixture. Whiz until combined (the texture will be a thick paste). Divide pastry into 9 pieces and roll each into a thin sausage. Chill until firm.

• 2.
  Melt remaining 150g butter and brush half the filo sheets with butter. Top each with a second unbuttered filo sheet. Place 1 sausage along long edge of each pastry sheet. Enclose the sausage in filo, rolling up to form a cylinder. Repeat with remaining sausages and filo.
• 3.
  Brush a 28cm round pan with butter and roll up filo cylinders to form a spiral shape, pressing the edges together tightly. Brush with remaining melted butter and scatter with sugar.
• 4.
  Preheat oven to 180°C. Bake for 35 minutes or until crisp and golden.
• 5.
  When ready to serve, for syrup, combine sugar and orange zest and juice in a saucepan over medium heat, stirring to dissolve sugar. Simmer for 5 minutes or until thickened. Cool slightly, then stir through cinnamon. Pour over pastry. Serve warm or at room temperature.