Blanch almonds in boiling water for 3 minutes. Drain, then plunge into ice water for 2 minutes. Drain again. Remove skins by pinching almonds with your fingers.
Spread almonds on a baking sheet and toast in moderate oven for 10 minutes, or until dry; do not brown. Alternatively, spread almonds on a clean cloth and let dry at room temperature.
Transfer almonds to a food processor and process until finely ground.
In a bowl, combine ground almonds, sugar, orange blossom water, and cinnamon. Mix to a paste.
Place an egg roll sheet on a work surface with shorter edge towards you. Brush lightly with butter. Place 1 tablespoon almond paste towards the bottom edge.
Fold diagonally over filling so that bottom edge meets side edge, forming a triangle. Continue folding to opposite sides until end is reached, forming triangular pastry. (See photo above). Brush edge with egg white and press firmly to seal. Repeat to fill and fold remaining sheets.
Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry triangles, turning often to brown evenly, for 4 minutes or until golden.
While still hot, dip in warm honey. Let excess honey drip off. Arrange on a serving plate. Sprinkle with sesame seeds.
CHEF NOTES
Egg roll shells, can not be substituted with Phyllo dough in this recipe.
