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    You are in: Home / Recipes / Moroccan Almond Pastry Recipe
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    Moroccan Almond Pastry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Nasseh's Note:

    This is a flaky Moroccan dessert of phyllo dough stuffed with ground almonds & sugar, topped with honey.

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    Ingredients:

    Yield:

    triangles

    Units: US | Metric

    Directions:

    1. 1
      Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
    2. 2
      Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
    3. 3
      Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
    4. 4
      Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
    5. 5
      Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan Almond Pastry

    Serving Size: 1 (775 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 312.0
     
    Calories from Fat 212
    68%
    Total Fat 23.6 g
    36%
    Saturated Fat 5.6 g
    28%
    Cholesterol 45.8 mg
    15%
    Sodium 99.2 mg
    4%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 9.3 g
    37%
    Protein 5.5 g
    11%

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