Moroccan almond stuffed from traditional Moroccan pastries rich in almonds with multiple benefits and flavored with orange blossom water is the perfect way to finish the Moroccan banquet as it is delicious and can be prepared at any time and your family must love its distinctive taste .
- Preparation time: 25 minutes
- Cooking time: 25 minutes
- Total time: 50 minutes
Ingredients
- 16 plain sheets (or filo paste flakes))
- 1 whipped egg yolk with 1 tbsp cold water
- 80 g unsalted melted butter
- 150 g warm honey
- Fine sugar, pinch of cinnamon, sesame seeds for garnish
- To prepare the filling:
- 500 g peeled almonds
- 150 g fine sugar
- 2 tbsp neroli water
- 150 g unsalted melted butter
- 1 egg yolk
- 1 teaspoon ground cinnamon
Method of preparation
- Hold the oven to a temperature of 200 C, and then start editing the filling then the almonds and sugar in a food mixer and thank him even consist almond paste, and then add the water flowers and thank him until ingredients are completely combined .
- Put the butter and almond paste in a small saucepan over medium heat and stir occasionally for 5 minutes until the dough turns dark .
- Turn off the fire, let it cool, add the egg yolk and cinnamon and mix until the mixture is firm .
- Shape the dough long rolls with a thickness of 3 cm and then paint the paper based benefits of egg yolk and water and cover it with foil again and repeat the process until the quantity .
- Place the rolls of almond paste in the middle of the Bastille paper and wrap it to completely cover the dough .
- Arrange the rolls roundly in the oven tray as in the photo and then grease with butter and put in the oven for 20 minutes or until golden .
- When you get her out of the group paint it back then let it cool completely and see them in the icing sugar, cinnamon, and sesame seeds .