Honey Almond Pastries

• 1 2/3 cups blanched almonds, toasted
• 1/2 cup sugar
• 1 tbsp orange flower water
• 1 tsp ground cinnamon
• 2 tbsp butter, softened
• 6 sheets phyllo dough
• 4 tbsp (1/2 stick) butter, melted
• None None Olive oil, for shallow-frying
• 1 cup honey
• 1 tbsp sesame seeds, toasted

1. Blend or process almonds, sugar, 2 tsp orange flower water, cinnamon and softened butter until a paste forms.
2. Place the phyllo sheets on work surface so the long sides are at the top and bottom. Cut into four rectangles. Cover phyllo with a damp tea towel. Brush a rectangle lightly with melted butter. Form a level tablespoon of almond mixture into a log; place at the short end. Roll the phyllo into a tight cigar shape, folding in the sides as you roll to enclose filling. Brush with butter. Repeat with remaining phyllo and almond mixture.
3. Heat oil in a large skillet on medium-high heat. Cook pastries, in batches, until browned. Drain on paper towels. Or, bake on a greased baking pan in preheated 350u0b0F oven for about 15 mins.
4. Meanwhile, bring the honey and remaining 1 tsp orange flower water to a boil in a medium saucepan. Reduce heat to low; simmer, uncovered, 3 mins. Add the hot pastries, in batches, to the honey mixture, turning until well coated. Drain on a greased wire rack. Sprinkle with sesame seeds. Cool.

blanched almonds, sugar, orange flower, ground cinnamon, butter, phyllo, butter, olive oil, honey, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/35712 (may not work)