Briouats - pastry triangles
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Briouats - pastry triangles
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
      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.

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Recipe ID 37816 (Apr 03, 2005)

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