Almond Bourses (Purses)
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Ingredients:
Filling:
* 250g poached and blanched almonds * 100g castor sugar * 1 tablespoon grated orange rind * 1 tablespoon orange-flower water
* 1 packet flavored sugar (orange) * 1 tablespoon butter * 500g sheets pastilla flaky pastry * 60 gr melted butter * 1 egg yolk
Cooking: 15min Temperature: 180°C
Decoration:
* 200g honey * 1 tablespoon orange-flower water
Preparation:
Mix almonds and sugar, Add grated orange rind, orange-flower water, flavored sugar and butter, Mix well and shape into little balls.
Fold over pastilla sheet in four and with scissors cut circles of 10 cm diameter. Spread all circles and brush with melted butter.
Put a ball in each circle, brush edges with egg yolk, then fold in fan-shape to form a bourse (purse). Place them onto a greased tray and bake 15 mino Once cooked, drop them into warm honey, Serve cold.
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