Ingredients:
For the pastry filling:
· 1 # almonds, blanched
· 1 C. powdered sugar
· 1 tsp. cinnamon, ground
· 1 tsp. coriander, ground
· 1 tsp. vanilla
· Pinch of salt
· Orange flower water, as needed
· 1 box phyllo sheets
· Melted butter, as needed
· Flavorless oil, to deep fry
For the syrup:
· ¾ C. sugar
· ½ C. water
· ¾ C. honey
· 1 lemon, juiced
· 1 T. orange blossom water
For garnish:
· Pistachio, ground to a powder
· Sesame Seeds
Preparation
1. Prepare the syrup: In a small saucepan, combine the sugar and the water over medium heat. When a syrup is formed, remove from heat and stir in the honey, lemon juice, and orange blossom water. Set aside.
2. For the filling: In a food processor, combine the almonds, powdered sugar, cinnamon, coriander, vanilla, and a pinch of salt. Pulse continually (but do not leave on to run) until you get a fine filling consistency. Add the orange blossom water 1 tsp. at a time to make a soft consistency filling (marzipan) that does not stick to your fingers. Move to a bowl and set aside.
3. For the pastry: WORKING QUICKLY – place 2 sheets of phyllo dough on top of each other. Brush with butter. Using a knife or a crimped pastry cutter, cut the phyllo sheets into 4 strips. Place 1 T. of filling on the end of each strip, and like folding a flag, take the right corner and fold to the left edge. Continue this “flag folding” the entire way to the end of the phyllo strip. Tuck the tip of the dough inside itself like making a little paper football, and set aside, under a damp cloth. Repeat with remaining dough/phyllo sheets.
4. When all of the pastry is made, preheat a oil filled dutch oven or fryer to 350 degrees. Carefully fry the pastry in batches to a crispy golden brown. Transfer to a rack lined sheet tray to drain.
5. When cool enough to handle, 1 at a time, place each pastry on a spoon and quickly place in the syrup. Dunk both sides for 10 seconds and return to the rack lined sheet tray to drain momentarily. While the pastry is glistening and sticky, garnish, alternating with ground pistachio and sesame seeds.
6. Carefully arrange on a serving platter or move to a paper cupcake liner.