Almond briouats

Step 1: Toast 10 ½ oz blanched almonds on a tray in a 350°F oven until pale golden, then let them cool.

Step 2: Grind the almonds with 4 oz caster sugar in a food processor until fine and starting to clump. Add 1 oz butter, 2 tbsp orange-flower water and ½ tsp ground cinnamon and pulse into a paste that holds together when squeezed.

Step 3: Cut 10 filo pastry sheets or warqa into strips about 7 cm wide and 25 cm long. Keep them under a damp tea towel.

Step 4: Put a walnut-sized ball of filling at one end of a strip, fold the corner over to make a triangle and keep folding along the strip like a flag. Seal the end with a dab of 1 tbsp plain flour. Repeat to make about 30.

Step 5: Warm 14 oz honey and 2 tbsp orange-flower water in a wide pan over a low heat until runny but not bubbling.

Step 6: Heat 3 ¼ cups vegetable oil in a deep pan to 350°F. Fry the briouats in batches, turning once, until evenly golden.

Step 7: Lift them out with a slotted spoon, let them drain for a few seconds and drop them into the warm honey. Turn them in it for about 2 minutes, then lift onto a rack set over a tray.

Step 8: Sprinkle with 2 tbsp sesame seeds while still sticky. Cool completely before serving. They keep for 5 days in an airtight tin.