African: Braewats by Recipe Cottage

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	Braewats

		Braewats - Moroccan Almond Stuffed Phyllo Dipped in Honey 1/2 pound blanched whole almonds Oil for frying Melted, unsalted butter (optional) 1 1/2 tsp. cinnamon 2-3 Tbsp confectioners sugar Scant 1/2 tsp. almond extract Orange flower water 1/2 pound phyllo dough 2 cups dark honey Fry almonds in honey until golden. Drain on paper towels and grind in a food processor until smooth and pasty. If you have dried them too well you will need to add a few tablespoons of cooled melted butter. Transfer to a mixing bowl and flavor with the cinnamon, extract, sugar and 1 1/2 tablespoons flower water. Knead to a solid mass. Using one sheet at a time and keeping the rest covered with a damp towel unroll a sheet of phyllo and brush it with melted butter. Cut lengthwise into three pieces. Place a nugget of almond paste at the bottom of each strip and fold up into a triangle as you would a flag. Tuck in the end. These can be either baked in a 350 F oven for about 30 minutes until golden or they can be fried in no too hot oil until golden turning once. They are then transferred immediately to a pot of simmering honey to which 2-3 Tablespoons of orange flower water has been added. Let the braewats soak for 2-3 minutes and remove to a flat dish to dry. Store when cool. Makes 2 dozen.