Moroccan Almond Fillo Pastries Recipe
Posted on 17th of June, 2014 by Lévana
There is no Moroccan Dessert display without these fabulous fillo pastries. I have streamlined this great Moroccan favorite confection, doing away not only with the pesky frying step, but with the no-less pesky syrup step (my secret: Pouring the honey on the piping hot pastries), making it in one fell swoop less sweet and easier to prepare, and keeping it every bit as crunchy and delicious.
Do you find working with Fillo Dough daunting? You just gotta start somewhere; here are my Tips on Fillo: Follow them, and soon you will actually have fun working with fillo!
For these Fillo pastries and all other pastries, Moroccan, Sephardi and beyond, based on almond paste, here’s what you need to know: Nothing could be easier to make than almond paste, and no store-bought version of almond paste could hold a candle to homemade. It’s good to know that it freezes beautifully, so don’t hesitate to make a big batch, use only what you need for your fillo pastries, and freeze the rest for future use. Orange flower water is delightful, inexpensive and widely available: don’t skip it!
Makes about 4 dozen pastries
3 cups blanched almonds (no need to blanch them, store-bought OK)
2 cups confectioner’s sugar
2 egg whites
2 tablespoons orange flower water, a little more if needed to make a smooth dough
2 tablespoons fresh lemon zest
2 cups honey
1/2 cup toasted sesame seeds (300 degree oven for 15 mn)
Make the almond paste: Grind the first set of ingredients in a food processor until very smooth and malleable. The almond paste is your filling.
Preheat the oven to 375*f. Cut the pile of phyllo leaves crosswise into thirds. Take out two leaves, with the narrow side facing you. Brush the top leaf lightly with oil. Place one heaping tablespoon of filling down the center. Roll the phyllo over the stuffing, part-way up, jelly-roll style. Fold the sides toward the center, and roll tightly all the way up. (or form triangles: See demo). Place seam-side down on a greased cookie sheet. Repeat with the remaining leaves and filling, always working with two leaves at a time.
Bake for about 35 minutes, or until golden brown and very crisp. Immediately pour the honey slowly and evenly over the hot pastries. the pastries will absorb the honey as you pour it. Sprinkle the pastries with the sesame seeds. Let the pastries cool, and store in tins at room temperature
Photo Courtesy http://toriavey.com/toris-kitchen/