Dziriate
- Butter for greasing baking sheets
- 2 cups all-purpose flour, more for dusting
- Pinch salt
- 1/4 cup clarified butter, melted
- 1 egg yolk
- 2 tablespoons rosewater
- 1 teaspoon vanilla extract
- 3/4 cup honey
- 1/4 cup rosewater
- 3 cups (12 ounces) slivered almonds
- 1 cup confectioners' sugar
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon finely grated lemon zest
- 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.
butter, flour, salt, clarified butter, egg yolk, rosewater, vanilla, honey, rosewater, almonds, sugar, egg, egg yolk, lemon zest
Taken from cooking.nytimes.com/recipes/11959 (may not work)