250g almond powder 250 g caster sugar 1 lemon 2 small eggs 10 cl orange blossom water briouates: 16 brik leaves or filo paste 30 cl sunflower oil 75 g toasted sesame seeds honey syrup: 250 g of caster sugar ...

Almond briouats coated with honey syrup

250g almond powder
250 g sugar semolina
1 lemon
2 small eggs
10 cl of orange blossom water
briouates:
16 brik leaves or filo paste
30 cl of olive oil sunflower
75 g grilled sesame seeds
honey syrup:
250 g caster sugar
15 cl water and juice of 1 lemon | orange blossom
1 tablespoon liquid honey
Grate the lemon zest and add it to the almond powder. Then add the eggs and the orange blossom water, and the sugar, mix and knead the marzipan with the hands. Shape the almond paste into pellets and flatten them slightly: they must be 3 cm of diameter and 8 mm thick. Book them on an oiled tray.

Prepare the briouates:
cut each brik leaf into three strips of 5 cm wide. Trim one end into a square and the other sideways. Spread a strip of dough in front of you, place a ball of almond close to the edge of the vertical side, fold the dough on the pellet and continue to fold in one direction, then in the other, so as to form a triangle, until at the other end.

To close the briouate, insert the pointed end into a fold of pastry, like to close an envelope. Reserve the briouats on a platter as you prepare them and so on until the almond paste and/or the pastry leaves are used up.

At this point, you can freeze the briouats in a plastic container while waiting to fry them. If you are frying them immediately, heat the 30 cl of peanut oil in a pan and brown the briouats, about 2 to 3 minutes on each side, until golden and crisp.

Drain them on paper towels.

Prepare the syrup: put the sugar, honey and water in a heavy saucepan. Stir over medium heat to dissolve the sugar. Reduce the heat and cook gently for 10 minutes. Add lemon juice, mix and cook for another 10 minutes over very low heat.
Remove from heat, add the orange blossom water and mix thoroughly. The syrup should not darken or thicken.

Once all briouates fried and warmed, dip them in the hot syrup. Remove them with a skimmer and arrange them on a serving platter. You can sprinkle with toasted sesame before serving with a mint tea ...

Recipe space recipes worveck I find that the central breast overcooked, next time I will put so much time but the temperature to 190 * \ 200 Excellent result INGREDIENTS for 12 .... 500g of sausage meat 1 c. flour ......

Nothing fancy, but only a just an idea to accommodate a rest of hot golden mount .. Ingredient for 2 250 Spaghetti 2 Slice of Ham Remain Mount Golden Cook the spaghetti, drain, Put a knob of butter for avoid it ......

Recipe of cuisineAàZ, the proportions are for 4 people, I wanted double and I could do 13, but 13 very big ...... I find the dough not sweet enough but that's only my taste .... 1/2 jar of jam of your choice or Nutella 200 g ......

Recipe taken on Nestlé Ingredients website 1 chocolate bar NESTLÉ DESSERT Black 6 eggs 1 pinch of salt 1Melt the broken chocolate in small pieces in a bain-marie or on low heat. When completely melted, gently stir to ......