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Dairy
Medium
15 Servings
Allergens 
1 Hour
Diets
There are many types of honey, each with its own flavor. When I make honey pastry triangles and cigars, I serve each kind with a different kind of honey for variety.
Makes 30 triangles
1 package phyllo dough (20 sheets), thawed if previously frozen
1 stick melted butter, at room temperature (for brushing phyllo dough)
1 egg yolk, beaten
1 pound ground blanched almonds
2/3 cup sugar
3 tablespoons orange blossom water
3 tablespoons Gefen Ground Cinnamon
1/2 stick melted butter, at room temperature
1 cup Gefen Honey
3 tablespoons orange blossom water
Preheat the oven to 350 degrees Fahrenheit.
Prepare the nut filling: Place all the filling ingredients in a large mixing bowl and mix well. Set aside while you prepare the phyllo.
Unwrap the phyllo dough and place it on a flat surface. While you are working with a phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.
Use a pair of scissors to cut the sheets into three-and-a-half-inch-long strips.
Take two strips of phyllo. Brush the first strip with melted butter and place the second one on top of it. Place one heaping tablespoon of the nut mixture in the middle of the strip, about an inch from each edge of the phyllo. Fold one corner up to the opposite side to make a triangle. Then fold the triangle straight up and repeat until only the top edge of the dough is exposed. Brush the top edge with egg and press to seal. Repeat this step until all the strips have been used.
Coat a large baking pan with butter and lay the phyllo triangles in the pan. Bake for 20 minutes or until golden. While the triangles are baking, make the syrup.
Prepare the syrup: Put the honey and the orange blossom water into a small saucepan and simmer for five minutes. Remove from the heat.
When the triangles are done, remove the pan from the oven and dip the triangles, one by one, into the honey syrup. Let the honey set for a few minutes and place on a serving platter.
Recipe excerpted from Sharing Morocco: Exotic Flavors from My Kitchen to Yours with kind permission from the author. (Greenleaf, 2014)
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