Almond briouats coated with honey syrup
250g almond powder
250 g sugar semolina
1 lemon
2 small eggs
10 cl of orange blossom water
briouates:
16 brik leaves or filo paste
30 cl of olive oil sunflower
75 g grilled sesame seeds
honey syrup:
250 g caster sugar
15 cl water and juice of 1 lemon | orange blossom
1 tablespoon liquid honey
Grate the lemon zest and add it to the almond powder. Then add the eggs and the orange blossom water, and the sugar, mix and knead the marzipan with the hands. Shape the almond paste into pellets and flatten them slightly: they must be 3 cm of diameter and 8 mm thick. Book them on an oiled tray.
Prepare the briouates:
cut each brik leaf into three strips of 5 cm wide. Trim one end into a square and the other sideways. Spread a strip of dough in front of you, place a ball of almond close to the edge of the vertical side, fold the dough on the pellet and continue to fold in one direction, then in the other, so as to form a triangle, until at the other end.
To close the briouate, insert the pointed end into a fold of pastry, like to close an envelope. Reserve the briouats on a platter as you prepare them and so on until the almond paste and/or the pastry leaves are used up.
At this point, you can freeze the briouats in a plastic container while waiting to fry them. If you are frying them immediately, heat the 30 cl of peanut oil in a pan and brown the briouats, about 2 to 3 minutes on each side, until golden and crisp.
Drain them on paper towels.
Prepare the syrup: put the sugar, honey and water in a heavy saucepan. Stir over medium heat to dissolve the sugar. Reduce the heat and cook gently for 10 minutes. Add lemon juice, mix and cook for another 10 minutes over very low heat.
Remove from heat, add the orange blossom water and mix thoroughly. The syrup should not darken or thicken.
Once all briouates fried and warmed, dip them in the hot syrup. Remove them with a skimmer and arrange them on a serving platter. You can sprinkle with toasted sesame before serving with a mint tea ...
