Prepare the almond cream: in the bowl of a stand mixer fitted with the foil, beat the butter with the almond powder, icing sugar and eggs.
In a skillet, over high heat, mix the slivered almonds (reserve a little) with the honey, 1 tbsp. coffee water and orange zest until completely coated.
Mix the 2 mixtures; then cook gently, over medium heat, stirring constantly so that the dough does not stick.
Cut the pastry sheets into four and coat them with melted butter. Top each quarter sheet with 1 tbsp of the almond stuffing, and fold them into triangles.
Fry these triangles in hot oil until nicely browned. Drain them on absorbent paper. If you want a healthier cooking method, you can try baking in the oven for about 20 minutes at a temperature of about 360°F.
In a saucepan, heat a little honey and a little water until boiling; then dip the triangles to coat them completely. Sprinkle with slivered almonds before serving.
Serve and enjoy your dessert!