Almond Briouats

Ingredients

• 250 g (9 oz)warqa
• 300 g (10 oz)almond paste
• 1 cuphoney for dipping
• for fryingoil
• 2 tbspsesame seeds to finish

Method

1. Start by preparing your workspace with the warqa pastry and almond paste. Cut the warqa into strips about 6 cm wide. Place a small amount of almond paste, roughly the size of a walnut, at one end of each strip. Fold the pastry over the almond paste to form a triangle, then continue folding the triangle along the strip until you reach the end. Ensure the edges are sealed by pressing gently to prevent the filling from escaping during frying.
2. In a deep frying pan, pour enough oil to submerge the briouats, about 5 cm deep. Heat the oil over medium-high heat until it shimmers and a small piece of pastry dropped in sizzles immediately. Carefully add the briouats in batches, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crisp, which should take about 2 to 3 minutes per side.
3. While the briouats are frying, gently warm the honey in a small saucepan over low heat until it becomes fluid and easy to dip into. Do not let it boil, as this will alter the honey's flavor. Once the briouats are golden, use a slotted spoon to transfer them directly from the oil into the warm honey.
4. Allow the briouats to soak in the honey for about a minute, ensuring they are well-coated. Use a slotted spoon to remove them from the honey, allowing any excess to drip off. Place them on a wire rack or a plate lined with parchment paper to cool slightly.
5. While the briouats are still warm, sprinkle the tops with sesame seeds. This will help the seeds adhere to the sticky honey coating. Let the briouats cool completely before serving, allowing the honey to set and the pastry to remain crisp.