Almond and Sesame Pastries

This is a traditional Tunisian recipe for a classic baked finger pastry filled with an almond mix before being baked, dipped in citrus-flavoured syrup and sprinkled with sesame seeds.

 Ingredients:

150g sugar

300ml water

1 tbsp lemon juice

2 tsp orange flower water

225g blanched almonds, toasted and ground

1 tbsp (level) finely-grated orange zest

1 1/2 tsp ground cinnamon

120g filo (phyllo) pastry extra-virgin olive oil, for brushing

 lightly toasted sesame seeds, to decorate

Method: 

Combine 120g of the sugar and water in a pan and heat gently until the sugar has dissolved. Add the lemon juice and bring to a simmer. Continue cooking until the mixture is thick and syrupy then take off the heat and stir-in the orange flower water then set aside to cool.

Meanwhile, combine the remaining sugar, ground almonds, orange zest and cinnamon in a bowl and knead together to form a paste (the heat from your hands will release oils from the almonds which will aid this process.

When the syrup is cold, take one sheet of filo pastry (keep the remainder covered with a damp cloth) and brush one side with olive oil. With a very sharp knife, cut the pastry sheet lengthways into 3 strips. Place a small tablespoon of the almond filling at the base of each pastry strip. Fold the exposed sides over the filling then roll the pastry up along its entire length. Brush the exposed end with oil then fold over and press down to seal. Brush the pastry all over with oil then set on a greased baking tray.

Repeat the process above with all the remaining pastry and filling. Transfer the baking tray to an oven pre-heated 180°C and bake for between 15 and 20 minutes, or until crisp and golden brown.

Whilst the pastries are baking heat the syrup through. When the pastries are done allow to cool until you can handle them then dip each one in the heated syrup then set aside on a plate, sprinkle liberally with sesame seeds and allow to cool completely before serving.