Honey Almond Briouats

1. 1

   In a bowl mix together the marzipan, chopped almonds, almond extract and 1 tablespoon of the flower water.

2. 2

   Stack the phyllo sheets on a cutting board and cut into strips of about 11 cm/ 4 1/2 in wide and 30cm/ 12 in long. Wrap the strips in a moistened kitchen towel and cover with cling wrap to keep from drying out.

3. 3

   Place one strip of phyllo on your work surface and brush with melted butter. Fold the strip in half lengthwise (making it about 5,5cm / 2 1/4 in wide) and brush with butter again.

4. 4

   Place a tablespoon of the almond filling on one end of the strip and fold over making a triangle. Continue folding the triangle enclosing your filling until you reach the end of the strip.

5. 5

   Roll up all your strips this way and place on a wax paper lined baking sheet. Brush the tops with melted butter.

6. 6

   Preheat your oven to 180u00b0C / 350u00b0F. Bake them on the middle shelf for 20-25 minutes until golden.

7. 7

   While the briouats are baking put the honey and the 3 remaining tablespoons of flower water in a sauce pan. Bring to a boil right before the briouats come out of the oven. Reduce the heat of the pan and plunge the briouats - 2 at a time - into the hot honey mixture. Leave in for 10 seconds remove with slotted spoon onto wax paper.

8. 8

   Leave to cool (this is the hardest part!) and eat the same day (this is the easiest part !).

* Per serving · 4 servings · Values may vary.