Ingredients
- 500 g of blanched and crushed almonds
- 250 g caster sugar
- 15 sheets of brick (diameter 24 cm)
- 1 jar of acacia honey
- cinnamon
- 2 eggs
- 2 tbsp. tbsp orange blossom water
- oil for frying
Preparation
Mix the crushed almonds, sugar, cinnamon, water and orange blossom and an egg. Mix well to obtain a mixture of homogeneous consistency.
Cut the pastry sheets in half. Lightly beat egg in a bowl.
Cigar folding
Take small balls of approximately 25 g of stuffing and shape them by hand to give them a cigar shape approximately 8 cm long and 1.5 cm in diameter.
Place half a sheet of bricks on the work surface, the rounded side towards you. Place the stuffing cigar in the middle parallel to the right edge.
Brush a 3 cm strip with a brush with beaten egg, right edge side.
Fold the two right and left quarters over the filling.
Roll the cigar over the filling, starting from the rounded edge towards the straight edge.
Triangle folding
Take balls of approximately 25 g and flatten them slightly.
Fold the half-sheet of pastry brick lengthwise so as to obtain a strip approximately 6 cm wide.
Place the ball of stuffing 5cm from one end of the strip then fold the triangle of leaf over the filling and fold everything together to form a triangle. Close the triangle by folding the last section inside the triangle
Brush the last side with egg to stick it.
Put the honey in a bain-marie. Immerse the pastries in the hot frying for a few minutes, until they are nicely browned.
Take them out with a slotted spoon and place them on absorbent paper. Let them cool for a few minutes.
Dip them in hot honey then place them on a rack and let them cool completely.
The triangles can be rolled in almonds, peanuts or crushed pistachios after dipping them in honey.
source: la-cuisine-marocaine.com
