Makes 40 pieces Grind the peeled almond kernels very finely in a spice grinder, or food processor. Then mix with sugar and cinnamon and stir with water and orange beet water to a paste-like amount.
On the surface, lay the phyllo dough sheets on top of each other and cut them with a sharp kitchen knife into four strips 10- 12 cm wide on the spot. Prepare one strip of dough at a time.
Place a walnut-sized unit of filling on the dough about 3 cm from the bottom edge. Fold one corner of the dough strip over the filling to form a triangle with the bottom edge flush with the side edge. Continue folding the triangle all along the strip. To close the dough packet, wrap the top edge in the layer below. Repeat this process until all the dough strips are made into stuffed parcels.
In a saucepan, heat the oil and gradually fry the briuats on both sides until golden, about 6 min. Remove from the oil with a skimmer and drain on a cooling rack or parchment paper.
Dip each pastry bag in the slightly warmed honey and drain repeatedly. Sprinkle with chopped pistachios, or possibly toasted sesame seeds, depending on your mood, and bring to the table.
The briuats had themselves a few days.
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