Toast the almonds: Place 1 cup sliced almonds and 1/2 cup whole almonds in a dry skillet over medium heat. Toast, stirring occasionally, for 3–4 minutes until fragrant and lightly golden. The nuts should smell toasty but not burnt. Remove to a plate and let cool for 5 minutes.

Prepare the filling: Chop the cooled whole almonds into small nut-sized pieces (about 1/4 inch). Combine chopped and sliced almonds in a bowl with 3/4 cup granulated sugar, 2 tablespoons orange blossom water, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 tablespoons melted butter, 1 egg white, and zest of 1 orange. Stir until all ingredients are evenly combined and the filling resembles wet sand. Checkpoint: The mixture should hold together when squeezed but still be crumbly.

Preheat your oven: Set oven to 350°F and position a rack in the middle. Line a large baking sheet with parchment paper.

Thaw phyllo dough: If not already thawed, remove phyllo from the freezer and place in the refrigerator for at least 8 hours (or overnight). This prevents tearing. Have a damp kitchen towel ready to cover unused sheets as you work.

Layer the first phyllo stack: Lay one sheet of phyllo dough flat on a clean, dry work surface. Using a pastry brush, lightly brush the entire surface with melted butter (about 1 teaspoon per sheet)—don't oversaturate or the phyllo will become soggy. Lay a second phyllo sheet directly on top and brush with butter again. Layer a third sheet and brush with butter one final time. Checkpoint: You should have three thin, crispy layers that feel papery and smell buttery.

Cut the phyllo into squares: Using a sharp chef's knife or pizza cutter, cut the three-layer phyllo rectangle into four equal squares. Clean your knife between cuts to prevent sticking.

Fill and fold the first batch: Place approximately 1 tablespoon of almond filling in the center of each square. Fold the four corners of each square up and over the filling to create a small envelope or packet, pressing gently where the corners meet to seal. The seams do not need to be airtight—just pressed gently so they stay folded during baking.

Place on baking sheet: Transfer each folded pastry to the prepared baking sheet seam-side down. Leave about 2 inches of space between each pastry. Brush the top of each pastry lightly with more melted butter. Press one whole almond onto the center of each pastry for garnish.

Repeat with remaining phyllo: Repeat steps 5–8 with the remaining phyllo sheets and filling until all are assembled. You should have 12–16 pastries depending on how large you cut your squares.

Bake the pastries: Place the baking sheet in the preheated 350°F oven on the middle rack. Bake for 20–25 minutes until the pastries are deep golden brown and the phyllo is very crispy and crackly-looking. If the pastries are browning too quickly (before 18 minutes), tent loosely with foil. Checkpoint: The pastries should smell buttery and nutty, and the phyllo should sound crispy when tapped.

Make the orange blossom syrup: While pastries bake, combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, for 3–5 minutes until the sugar completely dissolves and the syrup is clear and slightly thickened. Remove from heat. Stir in 2 tablespoons honey and 2 tablespoons orange blossom water. Stir well and let cool for 2–3 minutes before using. The syrup should smell distinctly floral.

Finish with syrup: Remove pastries from oven and place on a wire rack for 1 minute to cool slightly. While still warm (but cool enough to handle), drizzle each pastry with approximately 1 teaspoon of the orange blossom syrup. The warm pastries will absorb the syrup, making them sweet and moist inside while staying crispy outside.

Cool and garnish: Let pastries cool on the rack for 10 minutes. Optionally, garnish with small pieces of dried orange peel or additional sliced almonds before serving.

Troubleshooting tips:If phyllo tears during layering, patch it with a small piece of phyllo and brush with butter—no one will notice once baked.

If filling is too wet, the pastries will be soggy; add 1 tablespoon more chopped almonds to absorb excess moisture.

If pastries don't brown evenly, rotate the baking sheet halfway through baking.

If syrup is too thick, warm it gently and add 1 teaspoon water to thin it out.

If pastries are still soft after cooling, they can be stored in an airtight container—they'll crisp up as they cool completely.