- 2 cups ground almonds
- 4 tbsp sugar
- Pinch cinnamon
- 1 cup canola vegetable oil
- 1 egg beaten
- 8 Thick Fillo Dough Wrappers
- 3 tbsp honey
- Combine almonds, sugar and cinnamon.
- Gently heat ¼ of the oil and add the almond mixture, allowing to brown slightly.
- Remove almond mixture from heat and add the egg. Set aside to cool.
- Place 2 tablespoons of the filling at one corner of the Thick Fillo Dough Wrapper. Fold up one side over the stuffing and roll to form a triangle. Dab the last fold with water to seal. Set aside.
- Heat the remaining oil and fry pastry for 1 minute on each side until browned. Finish cooking in a preheated 400-degree oven for 3 minutes.
- Bring honey to a boil in a small saucepan and pour over bricks.
