Honey Almond Pastry

A golden shell that cracks under the tooth, revealing a dense and melting almond heart. The scent of cinnamon and warm honey fills the air, while the phyllo dough provides a crispy lightness.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 946
• Protein: 19 g
• Carbs: 66 g
• Fat: 64 g

Ingredients

• 333.3 g Almond with skin ( toasted and ground )
• 100 g White sugar
• 0.7 tsp Cinnamon powder
• 66.7 g Minimum butter sweet ( melted )
• 0.7 piece Egg ( beaten )
• 0.7 piece Phyllo dough ( in strips )
• 166.7 g Honey ( warmed )
• 1.3 tbsp Sesame seed optional ( toasted )
• 1.3 tbsp Orange blossom water

Instructions

1. Toasting almonds

   Spread the almonds on a tray. Bake at 180°C until uniformly colored. They should smell toasted and take on an amber hue without blackening.

2. Filling preparation

   Grind the almonds with the sugar and cinnamon. Add the melted butter, egg, and orange blossom water. Work the paste until it is malleable and forms a compact ball.

3. Shaping into triangles

   Cut the phyllo dough into wide strips. Place a small ball of filling at the end and fold into a triangle, alternating sides. Tighten firmly so the filling doesn't escape.

4. Cooking and browning

   Brush the triangles with melted butter. Bake until the pastry is light golden and stiff to the touch. The texture should be perfectly dry and crispy.

5. Honey glazing

   Immediately dip the hot pastries into the warmed honey. They should coat the spoon and become shiny. Sprinkle with sesame seeds for the finish.

Chef's tips

• Do not overheat the honey; it should just be fluid enough to penetrate the pastry without softening it.
• Tighten the folding well to prevent air from getting trapped and bursting the triangle.

Storage

Store in an airtight container at room temperature for up to 10 days. Avoid the refrigerator, as it softens the pastry.