Description
A variation on the theme Indian sweets burfi. I made a puff pastry dessert, adding the apricots. Its pleasant acidity combines perfectly with the taste of the basics. These candies will appeal to both children and adults.
Ingredients
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Dry milk
125 g
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Sugar
50 g
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Water
35 ml
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Butter
20 g
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Dried apricots
100 g
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Lemon peel
0.5 piece
Cooking
Prepare the ingredients.
Boil the syrup 35 ml of water and 50g brown sugar. The syrup cool slightly, add 20g of butter.
Pour the milk, stir well. Add the lemon zest.
Put in a bag, roll out with a rolling pin to a thickness of 0.5 cm to Put in the fridge for 10-15 minutes.
Dried apricots wash, steam, and RUB through a sieve. Plast burfi cut into 3 parts, to pereselit dried apricots.
Put in the fridge for 30 minutes. To get, cut into cubes with a side of 1-1,5 see Roll in coconut. You can store in a sealed container in the refrigerator up to 5 days.
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