Briouats

Method

Combine ground almonds, icing sugar, caster sugar, egg yolks, orange blossom water, cinnamon and salt in a bowl to form a dense paste. Cut filo sheets into 10cm squares and cover with a damp cloth to prevent drying. Brush one square with melted butter, place a teaspoon of almond filling in the corner and fold tightly into a triangle, sealing well. Heat oil to 180C and deep fry briouats in batches until golden brown on both sides, approximately 2-3 minutes total. Drain on kitchen paper. Serve warm, dusted generously with icing sugar and ground cinnamon.