Name: Almond & honey pastries with orange cream
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Makes 12-16
Cuisine: Middle Eastern
Ingredients: 200g whole blanched almond toasted and roughly chopped; 85g icing sugar plus extra to serve; 85g butter melted; 2 tsp orange flower water; 1 tsp cinnamon; 1 egg yolk; 190g pack brik pastry; clear honey to serve; zest 1 orange; 300g Greek yogurt; 300ml tub double cream; 2 tbsp icing sugar sifted

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Almond & honey pastries with orange cream

Almond & honey pastries with orange cream

Sarah Cook

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Makes 12-16

More effort

Prep: 45 mins

Cook: 15 mins

A star rating of 4 out of 5.2 ratingsRate

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Serve these prepare-ahead puds with coffee, dessert wine or fresh mint tea for a real after-dinner treat

Freezable (Can be frozen uncooked)

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Honeyed orange & grapefruit

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Ingredients

Nutrition

Units:

MetricUS

200g whole blanched almond

toasted and roughly chopped
85g icing sugar

plus extra to serve
85g butter

melted
2 tsp orange flower water
1 tsp cinnamon
1 egg yolk
190g pack brik pastry
clear honey

to serve

For the cream

zest 1 orange
300g Greek yogurt
300ml tub double cream
2 tbsp icing sugar

sifted

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Nutrition: per serving

kcal397
fat32g
saturates14g
carbs21g
sugars13g
fibre2g
protein7g
salt0.26g

low

Method

step 1

Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
step 2

Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you’ve just cut (leaving 2.5cm border on the rounded side), so it looks as if you’re cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
step 3

Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they’re ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').

RECIPE TIPS

BRIK PASTRY

This is similar to filo but crispier and easier to work with. It comes in round sheets from Waitrose. You can use filo if you need to – cut into 15cm wide strips, add a thin sausage of nut mixture to the strip end, then fold over the edges and roll up like a cigar.

Recipe from Good Food magazine, February 2011

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A star rating of 4 out of 5.2 ratings

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