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Braewats - Moroccan Almond Stuffed Phyllo Dipped in Honey

This Braewats - Moroccan Almond Stuffed Phyllo Dipped in Honey recipe uses Blanched Whole Almonds, Oil For Frying, Unsalted Butter, Cinnamon, and Confectioners Sugar. Serves 2. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• Oil For Frying
• Unsalted Butter
• 1 1/2 tsp
• 2

Method (preview)

1. 1

   Scant 1/2 tsp. almond extract

2. 2

   Orange flower water 1/2 pound phyllo dough

3. 3

   Fry almonds in honey until golden.

4. 4

   Drain on paper towels and grind in a food processor until smooth and pasty.

5. 5

   Transfer to a mixing bowl and flavor with the cinnamon, extract, sugar and 1 1/2 tablespoons flower water.

6. 6

   Knead to a solid mass.

7. 7

   Using one sheet at a time and keeping the rest covered with a damp towel unroll a sheet of phyllo and brush it with melted butter.

8. 8

   Cut lengthwise into three pieces.

9. 9

   Place a nugget of almond paste at the bottom of each strip and fold up into a triangle as you would a flag.

10. 10

    Tuck in the end.

11. 11

    Tablespoons of orange flower water has been added.

12. 12

    Let the braewats soak for 2-3 minutes and remove to a flat dish to dry.

13. 13

    Store when cool.