Set aside a quarter of the almonds. Put
the rest in a food processor with the icing
sugar, half the butter, orange blossom
water, cinnamon and egg yolk. Whizz to
a paste. Scrape into a bowl and stir in
most of the remaining chopped nuts.
Unroll one sheet of brik pastry at a
time, brush all over with melted butter
and halve into 2 semi-circles. Shape
1 heaped tbsp of the nut mixture to look
like a thin wedge shape along half the
pastry edge you’ve just cut (leaving 2.5cm
border on the rounded side), so it looks
as if you’re cutting the semi-circle of
pastry into pieces like a cake. Roll up like
a pastry cone, sealing the nut mixture
inside, then brush all over with more butter
and fold over the open, wide end to seal.
Sit on a baking tray, end flap side down to
help it stay closed, and repeat until nut
mixture is used up. Cover with cling film
and chill. Put zest, yogurt, cream and icing
sugar in a mixing bowl. Cover and chill.
Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins
until golden and crisp. Just before they’re
ready, beat together the yogurt mixture
until thick. Pile pastries onto a serving
dish, drizzle with honey and scatter with
remaining nuts. Serve with the orange
cream and Honeyed orange & grapefruit (see 'Goes well with').