Although orange blossom water is most commonly used in Middle Eastern and North African cuisines, it’s occasionally incorporated in French desserts such as gibassier, a breakfast pastry, and ...

Add the ground cinnamon, honey and orange blossom water and combine, then set aside. Partially thaw the puff pastry just until pliable. On a floured cutting board, cut the dough into 6 long slices.

In a large bowl, put the egg and sugar. Beat with a hand whisk until the mixture is creamy and without lumps. Add the sunflower oil, the jam and the lemon zest.

Coiled like a snake, this crisp pastry is filled with orange blossom–infused almond paste. Content. Skip to Main Content Accessibility Help. Menu.

The feteer, an Egyptian pastry, is a masterpiece at Levant — and everything else is just as expertly made. ... a lush, not-too-sweet cream fragrant with orange blossom syrup.