Briouats ALMOND AND HONEY

                                                                        

ingredients :

500g. almonds

600g. of filo pastry

1 glass and a half of caster sugar

1 small spoonful of gum arabic

8 tablespoonfuls of orange flower water

2 tablespoonfuls of butter

1 small spoonful of cinnamon

2 kg. honey

1 bath oil for frying

150 g. butter to coat sheets of pastry

A mixture of flour and water not too thick to close

Preparation :

Stuffing Briouates:

Blanch, wipe and then fry the almonds. Let them cool and then grind them with sugar in an electric mill to obtain a paste that looks like very fine semolina.

Add gum, melted butter, cinnamon, water, orange blossom and stir to a smooth paste (add orange blossom water if the mixture is not sufficiently linked). Share into small balls with the size of a walnut.

Folding Briouates:

With a pair of scissors cut the leaves pastilla shaped rectangles and place them in a plastic bag to keep their their flexibility.

Take the rectangles one by one. Coat with melted butter and place on the edge of a prepared marzipan ball.

Cover and fold right once again left to get triangles (briouates). Linking the end mixture (flour + water). Fry the triangles in boiling oil. immediately dipped in warm honey by removing from pan.

Place in a colander and sprinkle with sesame seeds or chopped almonds and golden.