These almond-stuffed pastries soaked in honey can be called the queen of Moroccan
sweets. Whether bite-size or large ones that take a few bites to eat, whether sprinkled
with sesame seeds or crushed almonds, they’re invariably sticky, filling, and delicious.

11⁄4 cups/170 g unsalted toasted almonds without
skins, crushed, plus more for garnishing
About 2⁄3 cup/80 g powdered sugar
1 large egg, separated
1 tsp orange flower water
2 pinches ground cinnamon
4 sheets phyllo dough or warqa (see page 46),
plus more in case of breakage
Olive oil for brushing
1 cup/240 ml honey

Light olive oil or vegetable oil for frying
In a mixing bowl, blend the crushed almonds
with the powdered sugar, egg white, orange
flower water, and cinnamon. In a small bowl,
whisk the egg yolk.
On a clean, flat work surface, unroll the
phyllo sheets. Cut into strips about 3 in/7.5 cm
wide and at least 9 in/23 cm long. Arrange a
couple of the strips facing away from you; cover
the remaining strips with plastic wrap to keep
them from drying out. Lightly brush the strips
with olive oil.

Place a heaped 1 Tbsp of the almond filling on
the end of each strip closest to you. Fold over to
form a triangle, then fold again to form another
triangle, and so on to the end. Brush the end of
the triangle with egg yolk and fold the loose end
over the brushed yolk. Place the triangles on a
plate without letting them touch. Repeat with the
remaining almond filling and phyllo sheets.
In a saucepan, warm the honey over low
heat until runny; keep warm. Place a strainer
over a bowl.

In a large skillet or sauté pan over high heat,
heat at least B⁄c in/12 mm of oil until the surface
shimmers; reduce the heat to medium. Working
in small batches, gently place the phyllo triangles
in the hot oil and fry, turning once, until golden
brown, 30 seconds to 1 minute. Transfer with a
slotted spoon to paper towels to drain for a few
minutes. Carefully transfer the pastries to the
honey and let sit for about 5 minutes, turning
them once or twice. Transfer the pastries to the
strainer to drain for about 5 minutes. (Reuse the
drained honey if needed.)
Lay the pastries on a wide platter without
letting them touch. Sprinkle with more crushed
almonds and serve at room temperature.