Sweet Almond 'Briks' (Pareve)

A mixture of nuts may be substituted for almonds. One tablespoon of plain yogurt may be substituted for the egg yolk, making the dish dairy.

1 cup finely ground almonds
2 Tbsps. sugar
1 tsp. rose water
1 egg, divided
1 Tbsp. pareve margarine, melted
5-6 Chinese egg-roll wrappers
oil for frying
2 Tbsps. honey, warmed*
2 tsps. lemon juice
*may substitute 1 Tbsp. confectioners' sugar

In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside.

Cut each egg-roll wrapper diagonally in half. Place 1 tablespoon of the almond mixture on the center of each triangle.

Brush the edges with the egg white, lightly beaten. Cover as in a triangular turnover and press the edges to seal.

Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375°. Test by tossing in a small bread cube, which should brown in 60 seconds.

Carefully slide the briks into the hot oil, two or three at a time.

Fry the briks, turning once, 20 to 25 seconds, or until golden-brown. Remove with a slotted spoon. Drain on paper towels.

Combine the honey and lemon juice. Brush over briks, or just dust with confectioners' sugar.

Makes 10 to 12.

Approximate nutrients per brik: calories, 198; protein, 3 g; carbohydrates, 8 g; fat, 18 g; cholesterol, 19 mg; sodium, 18 mg.