Briouats - pastry triangles
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Briouats - pastry triangles
  Moroccan  
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37816. Report a problem with this recipe.
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      Title: Briouats - pastry triangles
 Categories: Moroccan
      Yield: 1 Servings
 
      1 lb Blanched almonds
      1 ts Ground cinnamon
      1 c  Sugar
      2 tb Orange blossom water*
      2 tb Melted butter
      1 lb Fillo sheets; each 12x17
           -inches
      1 c  Vegetable oil
      1 c  Honey; warmed
      2 tb Sesame seeds; toasted
 
  Prepare the Almond Filling: In a food processor, chop the almonds to a
  coarse consistency, then add the cinnamon, sugar, orange blossom
  water (can be found in Middle Eastern stores), and melted butter and
  process to combine the filling.
  
  To Shape the Triangles: Take several fillo sheets and divide them in
  half lengthwise and crosswise so that you have sheets that are 6
  inches wide by 8- 1/2 inches long. Fold them lengthwise so that you
  have fillo strips 3 inches wide. This is the size that will be filled
  and folded into triangles.
  
  Take 1 heaping teaspoon of the filling and put it on the lower left
  hand side of the fillo. Fold it over to the right to make a triangle.
  Then fold it over to the left and to the right again until you have
  folded the entire sheet into a triangle. Seal the packages with
  beaten egg or a light mixture of flour and water.
  
  Heat the vegetable oil in a skillet over moderate/low heat and brown
  the pastries for about 2 minutes.
  
  Plunge them into the honey and leave them for 10 minutes, turning
  them over once. Remove and sprinkle with sesame seeds. Set aside to
  cool and dry.
  
  Makes 20 triangles.
  
  Recipe 




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Recipe ID 37816 (Apr 03, 2005)

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