.jpg&w=3840&q=75)
6 Serves
106 Mins
In a mixing bowl, combine the almond paste, a splash of orange blossom water, and a pinch of cinnamon to create a smooth, aromatic filling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
BangladeshiVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
38 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
149 mg / 4,700 mgSodium
46 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
38 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Cut the warka or phyllo pastry sheets into long strips using a sharp knife or kitchen scissors.
Place a small spoonful of the almond filling at one end of a pastry strip and fold it repeatedly into a triangle shape, sealing the edges with a little melted butter.
Heat the vegetable oil in a deep-frying pot to medium-high heat and fry the triangles until they are golden brown on both sides.
Remove the pastries with a slotted spoon and immediately dip them into warm honey, then place them on a wire rack to drain and cool.
9
g102
g12
g
French
Italian