Algerian Ktayef with Almonds and Orange Blossom Water
Imagine a light, fragrant Algerian pastry that melts in your mouth with a heart of almonds and a subtle hint of orange blossom. Ktayef is a must-have dessert for celebrations and Ramadan, and you can easily make it at home. Algerian cuisine generously uses cinnamon, orange blossom water, and nuts—spices that give each dish its soul. Ready to travel?
Ingredients
- Ktayef crepes (or brick sheets)6 pieces
- Blanched whole almonds300 g
- Powdered sugar100 g
- Melted butter60 g
- Orange blossom water2 tablespoons
- Liquid honey200 g
- Water100 ml
- Ground cinnamon1 teaspoon
- Slivered almonds for decoration30 g
Instructions
- 1
Blend the almonds with the sugar and cinnamon to a fine powder. Add the orange blossom water and mix to form a smooth filling.
- 2
Preheat the oven to 180°C. Cut each Ktayef crepe in half. Place a spoonful of almond filling on each half and fold into a triangle.
- 3
Arrange the triangles on a baking sheet lined with parchment paper, brush with melted butter, and bake for 15 minutes until golden.
- 4
Meanwhile, prepare the syrup: heat the honey with the water over low heat for 5 minutes, then remove from heat.
- 5
As soon as they come out of the oven, dip each triangle into the hot syrup for 2-3 seconds, then drain on a wire rack.
- 6
Sprinkle with slivered almonds and serve warm or at room temperature.
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