Honey Almond Pastries - cooking recipe

Ingredients

1 2/3 cups blanched almonds, toasted
1/2 cup sugar
1 tbsp orange flower water
1 tsp ground cinnamon
2 tbsp butter, softened
6 sheets phyllo dough
4 tbsp (1/2 stick) butter, melted
None None Olive oil, for shallow-frying
1 cup honey
1 tbsp sesame seeds, toasted

Preparation

Blend or process almonds, sugar, 2 tsp orange flower water, cinnamon and softened butter until a paste forms.
Place the phyllo sheets on work surface so the long sides are at the top and bottom. Cut into four rectangles. Cover phyllo with a damp tea towel. Brush a rectangle lightly with melted butter. Form a level tablespoon of almond mixture into a log; place at the short end. Roll the phyllo into a tight cigar shape, folding in the sides as you roll to enclose filling. Brush with butter. Repeat with remaining phyllo and almond mixture.
Heat oil in a large skillet on medium-high heat. Cook pastries, in batches, until browned. Drain on paper towels. Or, bake on a greased baking pan in preheated 350\u00b0F oven for about 15 mins.
Meanwhile, bring the honey and remaining 1 tsp orange flower water to a boil in a medium saucepan. Reduce heat to low; simmer, uncovered, 3 mins. Add the hot pastries, in batches, to the honey mixture, turning until well coated. Drain on a greased wire rack. Sprinkle with sesame seeds. Cool.