Name: Tunisian Almond Sesame Turnovers
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 turnovers
Cuisine: Tunisian
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup neutral vegetable oil; 1/2 teaspoon fine sea salt; 1 teaspoon orange blossom water; 1/4 to 1/3 cup warm water, as needed; 1 1/2 cups blanched almonds, finely ground; 1/3 cup granulated sugar; 1 tablespoon orange blossom water; 1/2 teaspoon ground cinnamon; 1 tablespoon unsalted butter, melted; 1 large egg, beaten with 1 tablespoon milk; 3 tablespoons sesame seeds; 2 tablespoons honey or simple syrup, for glazing

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Crisp, golden pastries filled with sweet ground almonds perfumed with orange blossom and dusted with toasted sesame seeds. These triangular Tunisian turnovers are a beloved tea-time treat that pairs beautifully with mint tea or strong coffee.

Prep Time35 mins

Cook Time25 mins

Total Time60 mins

Servings8

Yield8 turnovers

Nutrition Facts

Per serving (estimated)

385 kcalCalories
22 gFat
7 gSaturated Fat
39 gCarbs
3 gFiber
12 gSugar
8 gProtein
95 mgSodium
210 mgPotassium
75 mgCalcium
2 mgIron
0 mgVitamin C
220 mcgVitamin A

Ingredients

For the dough

2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup neutral vegetable oil
1/2 teaspoon fine sea salt
1 teaspoon orange blossom water
1/4 to 1/3 cup warm water, as needed

For the almond filling

1 1/2 cups blanched almonds, finely ground
1/3 cup granulated sugar
1 tablespoon orange blossom water
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

For finishing

1 large egg, beaten with 1 tablespoon milk
3 tablespoons sesame seeds
2 tablespoons honey or simple syrup, for glazing

Directions

In a large bowl, rub the softened butter into the flour and salt until the mixture resembles coarse crumbs, then stir in the oil and orange blossom water. Add warm water a tablespoon at a time and knead briefly just until a smooth, pliable dough forms. Wrap and rest at room temperature for 20 minutes.
Meanwhile, combine the ground almonds, sugar, cinnamon, melted butter, and orange blossom water in a bowl. Mix with a fork until the filling holds together when pinched; it should feel damp and slightly sticky.
Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 5 inches in diameter. Spoon about 1 1/2 tablespoons of filling in the center of each round, leaving a 1/2-inch border.
Fold each circle into a triangle by bringing the edges up and over the filling, pinching firmly to seal. Place seam-side down on a parchment-lined baking sheet and gently press to flatten the bottoms so they sit upright.
Brush each turnover generously with the egg wash, then sprinkle liberally with sesame seeds, pressing lightly so they adhere.
Bake in a preheated 375°F (190°C) oven for 22 to 25 minutes, until deep golden brown and crisp. Transfer to a wire rack and brush warm pastries with honey or simple syrup for a glossy finish.
Cool slightly before serving; the filling will be very hot straight from the oven. Store leftovers in an airtight container for up to 3 days and refresh in a 300°F oven for 5 minutes.

Cook’s Notes

Do not over-knead the dough or the pastries will be tough; just bring it together until smooth.
For a more aromatic filling, toast the ground almonds lightly in a dry skillet before mixing.
A traditional variation swaps half the almonds for pistachios and adds a pinch of ground cardamom.
Brushing with syrup while hot gives the classic glossy Tunisian bakery sheen; skip it if you prefer a drier, crunchier crust.
Use a pizza cutter to trim uneven edges before folding for neat, uniform triangles.