Honey almond pastries
Soaked in fragrant honey and tossed in sesame seeds, these honey almond pastry fingers are sticky and nutty and impossible to resist.
- 25 mins cooking
- Makes 24 Item
Print
Ingredients
Honey almond pastries
- 1 1/2 cup (240g) blanched almonds, toasted
- 1/2 cup (110g) caster sugar
- 1 tablespoon orange flower water
- 1 teaspoon ground cinnamon
- 30 gram soft butter
- 6 sheets filo pastry
- 60 gram butter, melted, extra
- olive oil, for shallow-frying
- 1 cup (350g) honey
- 1 tablespoon sesame seeds, toasted
Method
Honey almond pastries
-
1Blend or process almonds, sugar, three teaspoons of orange flower water, cinnamon and butter until a paste.
-
2Lay the pastry on a large board so the long sides are at the top and bottom. Cut into four rectangles. Cover pastry with a damp tea towel. Brush a rectangle lightly with melted butter. Form a level tablespoon of almond mixture into a log; place at the short end. Roll the pastry into a tight cigar shape, folding in the sides as you roll to enclose filling. Brush with butter. Repeat with remaining pastry and almond mixture.
-
3Heat oil in a frying pan; cook pastries, in batches, until browned. Drain on absorbent paper. Or, bake on a greased oven tray at 180°C for about 15 minutes.
-
4Meanwhile, bring the honey and remaining orange flower water to the boil in a medium saucepan; reduce heat, simmer, uncovered, 3 minutes. Add the hot pastries, in batches, to the honey mixture, turning until well coated. Drain on a greased wire rack. Sprinkle with seeds; cool.
Notes
This recipe can be made a day ahead; store in an airtight container. Not suitable to freeze. Not suitable to microwave.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020