Sweet Almond 'briks'

1. 1

   Note:*may substitute 1 tablespoons confectioners' sugar

2. 2

   In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine.

3. 3

   Set aside.

4. 4

   Cut each egg-roll wrapper diagonally in half.

5. 5

   Place 1 tablespoon of the almond mixture on the center of each triangle.

6. 6

   Brush the edges with the egg white, lightly beaten.

7. 7

   Cover as in a triangular turnover and press the edges to seal.

8. 8

   Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375.

9. 9

   Test by tossing in a small bread cube, which should brown in 60 seconds.

10. 10

    Carefully slide the briks into the hot oil, two or three at a time.

11. 11

    Fry the briks, turning once, 20 to 25 seconds, or until golden-brown.

12. 12

    Remove with a slotted spoon.

13. 13

    Drain on paper towels.

14. 14

    Combine the honey and lemon juice.

15. 15

    Brush over briks, or just dust with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.