HONEY - ALMOND PASTRIES :

INGREDIANTS:

TOASTED BLANCHED ALMONDS : 240GM

CASTER SUGAR : 110GM

GROUND CINNAMON : 1 TEASPOON

FILLO PASTRY SHEET : 8 NO.

MELTED BUTTER : 100GM

HONEY : 360GM

TOASTED SESAME SEEDS : 1 TABLESPOON

METHOD :

PRE HEAT OVEN TO M ODERATE .GREASE TWO OVEN TRAYS

BLEND ALMOND ,SUGAR ,CINNAMON,SOFTENED BUTTER AND 3 TEASPOON OF THE ORANGE FLOWER WATER UNTIL MIXTURE FORM A PASTE.

CUT FILLO SHEETS INTO HALF LENGHTWAYS,THEN IN HALFCROSSWAYS;COVER FILLO RECTANGLE WITH BAKING PAPER;THEN WITH DAMP TEA TOWEL.BRUSH ONE FILLO RECTANGLE WITH MELTED BUTTER ;USING HANDS,ROLL 1 TABLESPOON OF THE ALMOND MIXTURE INT LOG SHAPE.PLACE LOG AT SHORT SIDE OF FILLO RECTANGLE;ROLL TO ENCLOSE MIXTURE ,FOLDING IN SIDES AFTER FIRST COMPLETE TURN.RUSH WITH BUTTER .CONTINUE WITH REMAINING FILLO RECTANGLES ,MELTED BUTTER AND ALMOND MIXTURE.

PLACE PASTRIES SEAM-SIDE DOWN ,ON PREPARED TRAYS.AND THEN BAKE OVER 120 - 130C/15 MIN.

AT THE SAME TIME BRING HONEY AND REMAINING ORANGE FLOWER WATER TO A BOIL IN MEDIUM SAUCEPAN.REDUCE HEAT ;SIMMER;UNCOVERED ,3 MINUTES.

ADD HOT PASTRIES TO HONEY MIXTURE ,TURNING WELL COATED ,AFTER SPRINKLE WITH SEEDS ;COOL COMPLETELY BEFORE SERVING