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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.

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