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1
Preheat oven to 325 degrees.
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2
Grease 2 baking sheets.
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3
To make the pastry: Place flour and salt in electric mixer.
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4
Then, with mixer running, pour in melted butter, egg yolk, rosewater and vanilla extract.
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5
Add 1 to 3 tablespoons cold water, as needed, until dough just comes together.
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6
Continue to mix dough until it is smooth, about 1 minute.
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7
Cover bowl with a damp cloth or plastic wrap until needed.
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8
For the syrup: In a small saucepan over medium-high heat, bring honey and rosewater to a boil, stirring occasionally.
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9
Remove from heat and let cool.
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10
For the filling: In a food processor, pulse together almonds and confectioners' sugar until powdery.
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11
Add remaining ingredients and pulse to combine.
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12
Transfer to a bowl.
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13
On a lightly floured surface, roll out pastry dough as thin as possible ( between 1/16 and 1/8 inch).
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14
Use a 2 1/2-inch round cookie cutter to cut dough into circles.
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15
Mound 1 generous tablespoon filling into center of each circle.
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16
With a pastry brush, dab edges of the dough with water.
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17
Using your fingers, mold dough around stuffing, pinching dough into folds to form a cup for filling.
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18
Press folds together to seal.
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19
Transfer pastries to baking sheets.
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20
Bake until filling is golden brown and pastry crust is pale golden, 25 to 30 minutes.
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21
Remove pastries from oven and immediately drizzle 1 teaspoon syrup over filling and shell of each pastry.
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22
Let pastries cool on baking sheet set on a wire rack before serving.
