Bourses aux Amandes (Almond Purses)
Crispy phyllo purses filled with pâte d’amandes flavored with gum mastic, cinnamon and orange blossom water are whimsical as they are tasty. Not to mention super easy to make.
Fill the phyllo purses with almond treasures, twist and bake.
Dip them in honey and devour.
Simple comme bonjour!
Bourses aux Amandes Recipe
Yields about 15
2 cups almond meal or blanched, peeled and ground almonds
2 grains gum mastic, ground (optional)
A pinch of salt
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2 teaspoons orange blossom water
1/4 cup honey (or brown sugar)
30 fillo sheets or 15 b’stilla sheets
For brushing:
2 tablespoons unsalted butter, melted
1/4 cup canola oil
For dipping:
1 cup warm honey
Preheat the oven to 350 degrees Fahrenheit.
Combine the almond meal with gum mastic, salt, cinnamon, butter, orange blossom water and honey. Shape the mixture into 1-inch balls.
Fold a stack of b’stilla/phyllo sheets in half (as shown in the pic above) and cut out half a circle on the folded end. When you open the phyllo, you’ll have full circles of dough.
Combine the melted butter and canola oil in a bowl.
Brush each circle of b’stilla dough with the butter-oil mixture. If using phyllo, stack two butter-brushed circles together. Place an almond ball in the middle of the circle. Lift the sides of the phyllo over the almond, pinch and gently twist clockwise to close the purse.
Place the purses on a cookie sheet and bake for 15 minutes.
Dip the baked purses in the warm honey and let drip on parchment paper. Allow the purses to cool before serving.
Note: If you don’t have orange blossom water or gum mastic, flavor with almond and/or vanilla extract instead.
Similar Recipes:
Almond and Sesame Balls
Kefta Cigars
Chicken and Almond Brewats
Spanakopita Recipe (David Lebovitz)
How to Work with Phyllo Dough (The Kitchn)
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Peter M — 04/16/2011 @ 12:49 pm
I love surprises at a meal and these sweets look fab!
Indonesia Eats — 04/16/2011 @ 2:11 pm
Nisrine, I bet my husband loves this! He adores everything with almonds.
saucygirlskitchen.com — 04/16/2011 @ 2:17 pm
These look divine! And I know they're delicious with the crispy sweetness of the phyllo dough and the almonds with orange blossom water. Yummy!!
gary robinson — 04/16/2011 @ 4:45 pm
So simple and yet delightful. Delicious little bites – great post!
MissCakeBaker — 04/17/2011 @ 1:53 pm
So pretty!
Oh, My Darling — 04/17/2011 @ 6:21 pm
Oh, I love it when treats are pretty-looking, too.
Nadji — 04/17/2011 @ 10:13 pm
C'est rapide, facile et tellement bon à manger.
Je suis partante.
Je t'en pique une au passage.
A très bientôt.
Jane — 04/18/2011 @ 12:23 pm
These are adorable! I am curious about the gum mastic; what does it do in this recipe (that is, what does it add?), and where would one purchase it? Thanks very much!
Dawn — 04/18/2011 @ 1:05 pm
I love phyllo. It is so light and flakey. And with the almond?! Fabulous!
Trix — 04/18/2011 @ 1:35 pm
Things that I make with phyllo tend to look somehow like accidents … you clearly have a much better hand with it!! These are lovely.
Barbara — 04/18/2011 @ 2:08 pm
Nisrine, these are fabulous! What gems. The crispness of phyllo with the almond meal inside…my favorite flavor.
Mary — 04/18/2011 @ 3:10 pm
What a lovely looking treat. They look fabulous and I'm sure they are as delicious as they are attractive. I hope you have a great day. Blessings…Mary
A SPICY PERSPECTIVE — 04/18/2011 @ 3:52 pm
Oh my goodness, these look so elegant and scrumptious! I have a baby shower brunch coming up that these would be perfect for.
Anna's Table — 04/18/2011 @ 5:35 pm
These are so pretty! The surprise ingredients within sound delicious.
Magic of Spice — 04/22/2011 @ 1:27 am
I love these…and so pretty :)
Caroline — 06/11/2011 @ 2:01 am
I had these here in the states and in morocco while visiting. Do they always use phyllo/warqa or do they sometimes use a dough like w/ kaab al ghazelle? Also can these be frozen? I want to make a bunch of different types of cookies and freeze them like they do in morocco so I can thaw a few out each day to have ready for guests.
Nisrine — 06/12/2011 @ 7:51 pm
Caroline, these are usually made with warqa but I've seen them with corne de gazelle dough. The latter are not typically dipped in honey.
I have frozen these and other alomd pastries many times and they tasted perfectly fresh when thawed.
Enjoy!
Nisrine — 06/12/2011 @ 7:53 pm
I meant almond :)