Almond & Sesame Pastry (Samsa)

1. 1

   Preheat oven to 350 degrees F. Sprinkle almonds and sesame seeds onto a baking sheet.

2. 2

   Lightly brown in oven 15 to 20 minutes, stirring occasionally.

3. 3

   In a blender or food processor, process browned almonds and sesame seeds about 1/3 at a time until finely ground.

4. 4

   In a medium bowl, combine ground almond mixture and 1/2 cup sugar; set aside.

5. 5

   On a lightly floured surface, roll out thawed pastry; cut into 5 (10-inch) circles.

6. 6

   Rinse a 10-inch springform pan with cold water (do not dry pan).

7. 7

   Place 1 pastry circle in bottom of wet pan; sprinkle with 1/4 of the almond mixture.

8. 8

   Top with another pastry circle.

9. 9

   Continue layering pastry circles and almond mixture, ending with a pastry circle.

10. 10

    Brush egg yolk over top pastry; cut cake into 12 wedges.

11. 11

    Bake 30 minutes; reduce heat to 300 degrees F. Bake 20 to 30 minutes longer or until golden brown.

12. 12

    In a small saucepan, combine remaining 1 cup sugar and water.

13. 13

    Bring to a boil.

14. 14

    Stirring constantly, boil 5 minutes.

15. 15

    Stir in lemon juice and rose water.

16. 16

    Cool syrup slightly.

17. 17

    With cake still in pan, pour warm syrup over hot cake.

18. 18

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.