Recipe: Briouats

heat water and put the almonds in it then it's easier to remove the skin
when you're done dry them well, and then grind them
put the almonds, sugar, cinnamon in a container
add while mixing by hand the orange blossom water
the filling must be firm so go slowly with the blossom water
then the teaspoon of honey
once well blended, form small balls
then take the phyllo dough package be careful it's very delicate unfold the dough roll
make strips 4 cm wide and take two sheets
place a ball of filling at the bottom, then start forming a triangle finishing by sealing it with a (thick water and flour mixture) using a brush so it will be well sealed
each time cover them with a cloth because the dough will dry when you're done
heat the oil put them in when they are golden drain them in a strainer
when you're done
take a pan melt the honey over low heat when it's well liquid put in the honey turn it well so it soaks then put in a strainer to drain and above sprinkle some sesame seeds
ps: if you want you can use brick sheets but I find it's better and thinner with phyllo dough