Toast sesame seeds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes. Set aside to cool.

In a food processor, pulse almonds until finely ground but not paste-like. Transfer to a mixing bowl.

Add powdered sugar, ground cinnamon, toasted sesame seeds, melted butter, and orange blossom water to the almonds. Mix until well combined into a paste.

Add honey gradually until the mixture holds together when pressed but is not overly wet.

Divide the almond filling into 24 equal portions and roll each into a small log shape.

Cut phyllo dough sheets into strips approximately 3 inches wide and 10 inches long.

Place one almond log at the bottom corner of a phyllo strip. Fold the corner over the filling to form a triangle.

Continue folding the triangle up the strip, maintaining the triangle shape with each fold, like folding a flag.

Seal the end with a dab of water or egg white. Repeat with remaining filling and dough.

Heat vegetable oil in a deep pan to 350°F (175°C).

Fry briouats in batches, 3-4 at a time, until golden brown on both sides, about 2-3 minutes per side.

Remove with a slotted spoon and drain on paper towels.

While still warm, drizzle lightly with honey or dust with powdered sugar if desired.

Allow to cool slightly before serving. Best enjoyed warm or at room temperature.