MOROCCAN ALMOND PASTRY
This is a flaky Moroccan dessert of phyllo dough stuffed with ground almonds & sugar, topped with honey.
Provided by FDADELKARIM
Categories Dessert
Time 35m
Yield 12 triangles
Number Of Ingredients 9
Steps:
- Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
- Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
- Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
- Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
- Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.
Nutrition Facts : Calories 312, Fat 23.6, SaturatedFat 5.6, Cholesterol 45.8, Sodium 99.2, Carbohydrate 21.8, Fiber 2.3, Sugar 9.3, Protein 5.5
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