Sift the flour, vanilla, salt and powdered sugar.

Add butter and mix with your hands until the butter is well incorporated.

Add orange blossom water and mix it well.

Add water, one tablespoon at the time until the dough gets together and is soft. Make sure to not knead the dough.

Cover the dough with plastic wrap and let rest for at least 20 minnutes on the counter.

Prepare the filling by mixing the almond flour, sugar, vanilla powder, cinnamon and butter.

Add orange blossom water, one tablespoon at the time until obtain a well gathered paste.

Form small balls, the size of walnuts and cover with plastic wrap.

Get back to the dough and form small balls, the size of small tangerines.

Cover the balls of dough with plastic wrap.

Take one ball of dough at the time and roll it into a small log with your hand.

Use a rolling pin and roll out the log into a rectangle ( not perfect though).

Roll a ball of filling paste into a thin log.

Place it in one edge of the rectangle of dough.

Roll the dough over the filling to make a log.

Using your 2 hands, roll the log from the sides to make them thinner than the center.

Form a crescent shape cookie dough.

Continue forming the crescent shape cookies or Tcharek until you deplete all the dough.

Prick the crescents or Tcharek with a toothpick in the bottom.

Place in a baking sheet and bake in a 350°F preheated oven for about 15 to 20 minutes or until slightly golden from the bottom.

Let cool completely.

Prepare the syrup by putting water and sugar in a saucepan over medium heat. Bring to a boil and let simmer for 15 minutes. Add the orange blossom water in the last 2 minutes. Let cool.

Dip the Tcharek in the syrup and let the excess syrup drain.

Place the Tcharak in a bowl of powdered sugar. Make sure it is well coated and smooth out the surface with hands.

Sift powdered sugar on top to make the Tcharak or crescent cookies look nicer.

Enjoy.