Brick pastry samosas with a frangipane filling and a honey and pine nut drizzle.
Soften the butter to room temperature and then mix with the sugar, flour and ground almonds. Add the eggs yolks and the cinnamon and mix well.
Cut the brick pastry into strips and place a spoonful of almond cream on to each strip of pastry. Fold the pastry up to create a samosa.
Heat a non-stick pan without adding any oil or butter. Add the almond samosas to the pan and cook until golden brown. Turn over and then add the honey and the pine nuts to the pan. Finish cooking over a low heat. Remove from the pan and serve immediately, finishing with a drizzle of honey and pine nuts.
«Try adding a few drops of orange blossom water to this recipe. Serve with yogurt or ice cream for a more decadent dessert.»