Braewats (Phyllo Stuffed with Almond Paste and Dipped in 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 degrees F oven for about 30 minutes until golden or they can be fried in not 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.

* This is the recipe in the book. I have made these with my Moroccan sister-in-law. She uses regular honey but dilutes it with water. Not quite a fifty fifty ratio. Just enough so that the honey is maybe as thin as maple syrup.

Recipe Source: Paula Wolfert's "Couscous and Other Good Food From Morocco"