Improv Cooking Challenge: Briwat Bi Loz (Moroccan Almond Pastries in Honey Syrup)

Welcome to the October 2018 version of Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife.

The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things.

This month's items: honey and nuts. Okay, I'll admit the first word that came to mind with those combination - Cherrios! Not that I buy Honey Nut Cherrios, but I remember them from my childhood. My mind immediately went to: Can I make Cherrios?!? No, I decided, that sounds like a crazy person talking. So, I decided to make one of my favorite desserts...and I roped the Enthusiastic Kitchen Elf into helping me.

 Before I get to that, though...

An InLinkz Link-up

Briwat Bi Loz

adapted from Claudia Roden's Arabesque*

We made these once before - as the final course of our Claudia Rodin-Inspired Thanksgiving Menu last year. I liken this to a less sticky, less heavy baklava. They are tasty, crisp, and sweet. And because they were larger, we sliced them in half for serving.

I had this orange blossom water in the back of my cupboard. One whiff and D decided to "mix it up" for the recipe. He thought it would be far too floral for some people in the family...those who despise rosewater, for instance!

Ingredients makes 24

• 1 C honey (I used a local honey)
• 3/4 C water
• 2-1/2  C ground almonds
• 3/4 C organic powdered sugar
• 2 t ground cinnamon
• 1 T orange blossom water
• 1 T pure vanilla extract
• 24 sheets of phyllo dough
• 8 T butter, melted
• toasted, salted pistachios for serving

Procedure 

Make a syrup. Bring the honey and water to a boil in a pan and simmer for a minute. Take off heat and let cool.

In a medium mixing bowl, blend the ground almonds, powdered sugar, cinnamon, orange blossom water, and vanilla together.

When ready to roll, unwrap the phyllo dough and place them under a moist tea towel to keep them from drying out while you wrap. Remove one sheet at a time, brush the surface with melted butter and add 2 T of the almond mixture close to the edge of the short side of the rectangle. Fold the sides in and roll until the pastry looks like a little log. Repeat until all of your dough has been used.

Place the logs on parchment or silicone mat-lined baking sheet, folded side down, an brush with melted butter.

Bake at 300F for 30 minutes, until golden and crisp.

While still warm, roll each pastry through the honey syrup. When ready to serve, cold or room temp is fine, pour remaining syrup over top. Garnish with pistachios before serving.

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