Quick & Easy

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.
Honey almond pastries
24 Item



1.Blend or process almonds, sugar, three teaspoons of orange flower water, cinnamon and butter until a paste.
2.Lay 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.
3.Heat 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.
4.Meanwhile, 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.

This recipe can be made a day ahead; store in an airtight container. Not suitable to freeze. Not suitable to microwave.


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