The filling of the traditional Moroccan Almond Pastry is made with almonds, white sugar, butter, cinnamon and orange blossom. We brush the pastry with butter and egg yolk. After cooking the pastry, we pour liquefied honey on top for more sweetness.
In my version, I tried my best to make it skinny without loosing on all the flavours.
½ cup almond, blanched
1/2 tabs orange blossom
1 tabs organic honey
1/4 tsp cinnamon
½ tabs melted butter
2 whole wheat spring roll pastry sheets (5x5 in)
Or Fillo daugh.
Or Fillo daugh.
½ tabs butter + ½ tabs canola oil
Directions:
In a food processor, grind finely the blanched almonds.
Add orange blossom, honey, butter (1 tabs) and cinnamon. Mix well (it is very sticky).
Divide the almond blend by two and form 2 logs, 5 inch long each. If using Fillo daugh, you'll need 3 sheets per log and more butter to brush'em.
Brush the first roll sheet with the butter and oil mixture. Place the filling in the top side by you and roll them together to the end. Do the same with the second sheet.
Preheat the oven broiler. Cover a baking sheet with parchment paper.
Place the logs in and cook until golden brown.
Brush the top with little honey and sprinkle some toasted sesame seeds or crashed almond. Let the almond pastry cool down completely.
Cut each log into 5 pieces and serve.
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