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


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


Honey almond pastries
  • 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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