Mix together the butter, sugar and ground almonds until you have a mixture resembling breadcrumbs.
Add the egg yolks and the orange flower water.
Cut each sheet of brick pastry into 4 strips. Add a spoonful to the base of each strip and then fold in a triangular shape. Keeping folding until all of the pastry is used up and you have a sealed samosa.
Heat a dry frying pan and cook the samosas for 1 minute. Turn the pastries over, add the honey and cook for another minute.
Use a knife to peel the oranges, getting rid of all of the pith. Cut each orange into slices across the middle so that the segments fan out from the centre.
Cut the passion fruits in half and scrape out the pulp. Mix the pulp with the orange flower water, olive oil, cinnamon and orange juice.
To serve: layer the orange slices neatly on each plate and drizzle with the passion fruit mixture. Place the almond pastries on top to serve.
«These pastries can be served hot or cold. Feel free to add dried fruits or berries to the filling.»
Crisp brick pastry parcels with a sweet almond and orange flower water served with a salad of fresh orange dressed with passion fruit, honey, cinnamon and olive oil.