Rezmet laadjouza (almond and honey pastry parcels)

Method

1. 1

   Mix the flour with the pinch of salt, then rub in the melted butter with your hands until the texture is sandy; add the orange blossom water, then the lukewarm water gradually, and knead gently just until the dough holds together without overworking it. Cover and leave to rest for 20 minutes.

2. 2

   Make the filling by mixing the ground almonds with the icing sugar, cinnamon and lemon zest, then add the egg and orange blossom water and knead by hand into a firm paste; shape it into small fingers about 5 cm long.

3. 3

   Divide the dough into small balls and roll each one out on a lightly floured surface into a thin rectangular strip; place a finger of filling in the middle, fold the edges over it, then wrap the strip around it like a tight little bundle. Arrange the pieces on an oiled tray, leaving space between them.

4. 4

   Bake the rezmet in an oven preheated to 180 °C for 20 to 25 minutes, until pale golden underneath and at the edges without browning too much, then take them out and let them cool a little.

5. 5

   Warm the honey with the tablespoon of orange blossom water over low heat until runny, dip the warm rezmet in it for a few seconds, then lift them out and sprinkle with toasted sesame or top with an almond. Serve with coffee or tea at Eid and on special occasions; it is one of the old Algerian pastries for which Constantine tables are famous.