Moroccan sweetness, Briouat

Description

Briouat is a traditional Moroccan dessert made of thin Filo pastry with sweet almond filling and citrus scent of orange water. Preparing to Ramadan just like that. Sweet, fragrant rolls (the briouates) stuffed with rice pudding sprinkled with powdered sugar and dipped in honey, it turns out very tasty, and I can't believe that of rice and so easy to prepare such a wonderful thing. Will surely enjoy especially lovers of Oriental sweets.

Ingredients

Figure

1 cup
Milk

3 cup
Phyllo dough

1 pack
Sugar

0.5 cup
Powdered sugar

0.5 cup
Orange

1 piece
Almonds

1 handful
Butter

100 g
Honey

0.5 cup
Chicken egg

1 piece
Cinnamon

2 tsp

Cooking

To prepare the products. For the filling you will need rice pudding. Rice, "Italica" from "Mistral" is just suitable for these purposes. But this recipe can be simplified, and instead of cooking the pudding just mix boiled rice with a glass of condensed milk. In this case, you can use long-grain varieties - "Indica" or aromatic "Basmati", which you just boil in water or milk.

The phyllo dough to thaw and wrap in a wet towel. Phyllo is very thin and brittle, it instantly dries and becomes rohkem. Keep it wrapped in a towel during the entire cooking time to prevent drying.

Ah pudding heat the milk with the cinnamon stick and vanilla pod. Bring almost to a boil, add sugar (vanilla sugar), add rice and cook on low heat for about 20 minutes.

The finished rice should be a creamy consistency. Let the rice cool slightly. The pods eject.

Almonds to grind.

Rice mix with chopped almonds, add the zest of half an orange and cinnamon. Mix thoroughly. * If you have orange and rose water - use them instead of peel.

Melt the butter and prepare one egg yolk for the bonding rolls. The sheet of dough to lay out on a cutting Board and liberally coat with butter. The dough should be completely soaked restofline oil. From one end to put a spoonful of the filling, tuck the sides along the entire sheet of dough and roll into roll.

Rolled roll pin lubricate the end of the strips of dough with egg yolk.

Prepare so that all the rolls, using all the stuffing. Finished rolls again liberally with butter, and put in a preheated 180C oven for 20 minutes until Browning. * Finished rolls can also be fried in deep fat.

For the filing, mix the honey with orange zest (or orange water). Nastoyaschii a little honey will become a wonderful citrus flavor.

The finished rolls to get out of the oven, liberally sprinkle with powdered sugar, generously pour honey and sprinkle with sesame seeds or other nuts (I prefer pistachios). It turns out very sweet, fragrant and very tasty!

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