Almond Briouats

Ingredients

4 sheets of phyllo dough

80g of melted butter

2 teaspoons of sesame

The filling

250g blanched almonds

1/2 cup of sugar

30g of melted butter

20 ml of blossom water

1/4 teaspoon cinnamon

Honey syrup

1 cup of honey

2 teaspoons of blossom water

How to prepare

To prepare the filling, grind the almonds with sugar in an electric mixer until the mixture becomes smooth. Add the butter, orange blossom water and cinnamon, then knead the dough by hand until it becomes sticky.

Lay out the phyllo sheets on a cutting board and cut each into 8 x 28 cm strips. Grease each piece with butter, then place the almond filling on the bottom and roll it from the right corner to the left corner several times until you get a triangle.

Arrange the triangles in a tray on baking paper, brush with butter, then sprinkle with sesame seeds and place in the preheated oven for 20 minutes.

To prepare honey syrup, mix honey with blossom water and put it in a pot on the fire with constant stirring until it boils.

Pour the syrup immediately over the hot briouats and serve at room temperature.