Sweet Almond Briouat

Ingredients

• 10 sheetsWarqa or phyllo pastry sheets, cut into strips
• 300 gBlanched almonds, ground fine
• 130 gPowdered sugar
• 40 gUnsalted butter, softened
• 2 tbspOrange blossom water
• 0.5 tspGround cinnamon
• 1 wholeEgg, for sealing pastry
• 1 literVegetable oil, for frying
• 200 gHoney, warmed
• 2 tbspSesame seeds, toasted, for garnish

Instructions

1. 1

   Combine the ground almonds, powdered sugar, softened butter, orange blossom water, and cinnamon in a bowl, mixing until a smooth, cohesive paste forms.

2. 2

   Roll the almond paste into small oval or log-shaped pieces, about the size of a thumb.

3. 3

   Lay out a strip of warqa or phyllo pastry, place a piece of almond paste near one end, and fold the pastry over diagonally to form a triangle, continuing to fold along the strip until the filling is fully enclosed. Seal the final edge with a dab of beaten egg.

4. 4

   Repeat with the remaining pastry and filling to make all the briouats. Cover with a damp cloth to prevent drying out while you work.

5. 5

   Heat the vegetable oil in a deep pan or pot to about 170°C (340°F).

6. 6

   Fry the briouats in batches for 2-3 minutes per side, until deep golden brown and crisp. Remove and drain briefly on paper towels.

7. 7

   While still warm, dip each briouat into the warmed honey, turning to coat evenly, then place on a serving tray.

8. 8

   Sprinkle with toasted sesame seeds and let cool slightly before serving.