Moroccan Almond Pastry

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“This is a flaky Moroccan dessert of phyllo dough stuffed with ground almonds & sugar, topped with honey.”
READY IN:
35mins
YIELD:
12 triangles
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
  3. Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
  4. 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 --.
  5. 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.

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