Moroccan Almond Briouats (Filo Pastry Triangles with Honey)

Almond filling

• 300 g Blanched almonds
• 1 pinch Fine sea salt
• 1 ½ tsp Ground cinnamon
• 60 g Unsalted butter
• 2 tbsp Orange Blossom Water

To assemble and finish

• 250 g Phyllo dough
• 80 g Unsalted butter
• 750 ml Sunflower oil
• 250 g Honey
• 1 tbsp Orange Blossom Water
• 25 g Roasted sesame seeds

1. Melt the butter for assembling and set it aside to cool slightly. In a food processor, pulse the almonds with the salt and cinnamon until finely ground, stopping before it turns oily. Add the butter for the filling and the orange blossom water, then pulse until the mixture clumps into a soft paste.
2. Roll the almond paste into small balls, about the size of a large marble, to make portioning easy. Cover and set aside while you prepare the pastry. Keep the phyllo covered with a barely damp cloth so it does not dry out.
3. Lay one sheet of phyllo on the work surface and brush lightly with the melted butter. Fold it lengthways into a long strip about 5 cm wide. Place a ball of almond filling near one end and fold into a triangle, continuing to fold along the strip to keep the triangular shape.
4. Brush the final flap with a little more butter and tuck it in to seal. Repeat with the remaining phyllo and filling, keeping the formed briouats covered as you work. If any strips tear, double them up and continue folding.
5. Warm the honey in a saucepan over low heat until fluid, then stir in the orange blossom water and keep it warm. Heat the sunflower oil in a frying pan over medium heat until a small piece of phyllo sizzles immediately. Fry the briouats in batches for 2 to 4 minutes, turning, until deep golden and crisp.
6. Lift the briouats out with tongs and dip them straight into the warm honey for 10 to 20 seconds, turning to coat. Let the excess drip back into the pan, then transfer to a plate. Sprinkle with roasted sesame seeds while still sticky, and leave to cool and set.

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