Honey Almond Pastry
Ingredients
- 333.3 gAlmond with skin (toasted and ground)
- 100 gWhite sugar
- 0.7 tspCinnamon powder
- 66.7 gUnsalted butter (melted)
- 0.7 pcEgg (beaten)
- 0.7 pcPhyllo dough (in strips)
- 166.7 gHoney (warmed)
- 1.3 tbspSesame seed (toasted)
- 1.3 tbspOrange blossom water
Method
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.
- 1
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
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
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
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
Immediately dip the hot pastries into the warmed honey. They should coat the spoon and become shiny. Sprinkle with sesame seeds for the finish.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for up to 10 days. Avoid the refrigerator, as it softens the pastry.
