Almond & honey pastries with orange cream

Almond & honey pastries with orange cream

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(2 ratings)

Prep: 45 mins Cook: 15 mins

More effort

Makes 12-16

Serve these prepare-ahead puds with coffee, dessert wine or fresh mint tea for a real after-dinner treat

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal397
  • fat32g
  • saturates14g
  • carbs21g
  • sugars13g
  • fibre2g
  • protein7g
  • salt0.26g


  • 200g whole blanched almond, toasted and roughly chopped
  • 85g icing sugar, plus extra to serve
  • 85g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp orange flower water
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 egg yolk
  • 190g pack brik pastry
  • clear honey, to serve

For the cream

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 300g Greek yogurt
  • 300ml tub double cream
  • 2 tbsp icing sugar, sifted


  1. Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.

  2. Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you’ve just cut (leaving 2.5cm border on the rounded side), so it looks as if you’re cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.

  3. Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they’re ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').

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Comments, questions and tips

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12th Mar, 2013
I was nervous about making these as they looked tricky, but I was very impressed with myself with the end result - they looked great! And very tasty - like cinnamon grahams.
1st Jan, 2012
Very tasty though fiddly to prepare. Don't worry if they are difficult to stick together. The resting time in the fridge allows the pastry to soften and adhere together. The mixture needed to be a little wetter to allow easier handling. Next time I'll add a tsp or two of water.
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