16 cakes

8 phylloate leaves
125 ml butter
2 spoons of cinnamon soup
an egg
sugar
Almonds pastry
500 ml of almonds
125 ml powdered sugar
a spoon of orager water
65 ml butter
an eggyellow
½ spoon of vanilla tea

Preparation of the Almonds pastry

1. Mix all the ingredients in a bowl in order to obtain a homogeneous and creamy pastry.
2. Divide in 10 little balls. Refrigerate for 10 minutes.
3. Take each ball and roll it. Than put back in the refrigerator.

Preparation of the pastry
1. Put two leaves of phyllo pastry and form a rectagle of 10/50 cm; distemper with warn butter; put other two leaves and distemper with butter/
2. Put 5 pastry buddin on the borders of the main pastry; roll fermly the pastry; press the extremities;
3. Repeat the operation with other 4 leaves of phyllo pastry and the other 5 buddins of almonds pastry;
4. Roll up a pastry buddin; keep on with the others, to obtain a large spiral.
5. Put in on a plate with butter and flour: distemper with egg yellow, and with cinnamon
6. Cook in an oven untill the pastry become golden (arround 20 minutes). Turn on another plate and put back in the oven for 5 to 10 minutes.
7. Take out of the oven. Let it cool. Dust the sugar, cinnamon and serve.