Almond Sesame Pastries

Combine sugar, water, and lemon juice in a saucepan over medium heat, stirring until sugar dissolves completely. Bring to a simmer and cook for 8–10 minutes until slightly thickened, then remove from heat and stir in the orange-flower water. Set the syrup aside to cool.

Mix the ground almonds, grated orange zest, and ground cinnamon in a bowl until evenly combined. The filling should be moist but hold together when pressed.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lay one filo sheet on a clean work surface and lightly brush with olive oil. Place about 2 tablespoons of the almond filling in a line along one edge, leaving a border of about 1 inch, then roll tightly into a log shape.

Coil the rolled filo log into a spiral and place on the prepared baking sheet. Repeat with remaining filo sheets and filling to form 4 pastries.

Brush the tops of the pastries with a thin layer of olive oil and sprinkle generously with toasted sesame seeds.

Bake for 15–20 minutes until the filo is golden brown and crisp.

Remove from the oven and immediately pour or drizzle the cooled syrup over the warm pastries, allowing it to soak in. Serve at room temperature or slightly warm.