Briouats

Ingredients

1 pound blanched almonds

1 teaspoon ground cinnamon

1 cup sugar

2 tablespoons orange blossom water

2 tablespoons melted butter

1 pound fillo sheets, each 12x17 inches

1 cup vegetable oil

1 cup honey, warmed

2 tablespoons sesame seeds, toasted

Preparation

Prepare the Almond Filling: In a food processor, chop the almonds to a coarse consistency, then add the cinnamon, sugar, orange blossom water, and melted butter and process to combine the filling.

To Shape the Triangles: Take several fillo sheets and divide them in half lengthwise and crosswise so that you have sheets that are 6 inches wide by 8- 1/2 inches long. Fold them lengthwise so that you have fillo strips 3 inches wide. This is the size that will be filled and folded into triangles.

Take 1 heaping teaspoon of the filling and put it on the lower left hand side of the fillo. Fold it over to the right to make a triangle. Then fold it over to the left and to the right again until you have folded the entire sheet into a triangle. Seal the packages with beaten egg or a light mixture of flour and water.

Heat the vegetable oil in a skillet over moderate/low heat and brown the pastries for about 2 minutes.

Plunge them into the honey and leave them for 10 minutes, turning them over once. Remove and sprinkle with sesame seeds. Set aside to cool and dry.