Dziriate

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