Preheat the oven to 180'C.
Spread the almonds onto a baking sheet and bake for 10 minutes or until golden brown.
Zest the orange.
Allow to cool and transfer the nuts to a food processor with the sugar, orange zest, orange flower water and the egg white. Pulse until you have a homogenous paste.
Cut the brick pastry into 5cm wide strips. Melt the butter.
Cut the brick pastry sheets into strips 5 cm wide and brush with the melted butter.
Take a tablespoon of the almond mixture and place at one end of the pastry sheet.
Fold one corner to the other corner keeping the filling tight to create a triangle shape.
Keep repeating this process until you have folded 4 or 5 times and there is only a small piece of pastry left over.
Treat this as an envelope and tuck it underneath. Lightly press down on the pastilla to seal it.
Place on a baking tray and cook in the oven for 12 minutes or until golden brown and crispy.
Whilst the pastillas are cooking, warm the honey in a saucepan.
As the pastillas come out of the oven, drizzle them with the honey and finish with a sprinkle of chopped pistachios.
Allow to cool and dust with icing sugar before serving.
«The mixture for the filling can be adapted to include dried fruits such as dates or apricots.»