Briouat with Almonds

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the almond filling by grinding the blanched almonds with the filling sugar in a food processor until a fine, flour-like consistency is achieved.

   Ca. 5 min.

2. 2

   Transfer the ground almond mixture to a bowl and add the melted butter, orange blossom water, cinnamon, and egg yolk.

   Ca. 2 min.

3. 3

   Knead the mixture by hand until it forms a cohesive, pliable paste.

   Ca. 3 min.

   Kokkens note: The texture should be firm enough to roll into small logs.

4. 4

   Roll the almond paste into small logs, approximately 1 cm (0.4 inches) in diameter and 8-10 cm (3-4 inches) long.

   Ca. 10 min.

5. 5

   Cover the almond logs with plastic wrap and set aside while you prepare the syrup and pastry.

6. 6

   To make the syrup, combine the syrup sugar, water, and lemon juice in a small saucepan.

   Ca. 1 min.

7. 7

   Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.

   Ca. 3 min.

8. 8

   Reduce the heat and simmer for 5 minutes without stirring, then remove from heat and stir in the syrup orange blossom water.

   Ca. 6 min.

9. 9

   Let the syrup cool completely to room temperature.

   Ca. 30 min.

10. 10

    Cut each brick pastry sheet into three equal strips.

    Ca. 2 min.

    Kokkens note: If using phyllo, stack 2-3 sheets together and cut into similar strips.

11. 11

    Place an almond log at one end of a pastry strip.

12. 12

    Fold the corner of the pastry over the almond log to form a triangle, then continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the strip.

    Ca. 5 min.

    Kokkens note: Ensure the folds are tight to prevent filling from escaping.

13. 13

    Seal the final flap by dabbing with a little water or egg white.

14. 14

    Repeat with the remaining almond logs and pastry strips.

    Ca. 10 min.

15. 15

    Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches 170-180°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even frying.

16. 16

    Carefully fry the briouat in batches, turning occasionally, until they are golden brown and crispy on all sides.

    Ca. 5 min.

    Kokkens note: Do not overcrowd the pan, as this will lower the oil temperature and make the briouat greasy.

17. 17

    Remove the fried briouat with a slotted spoon and immediately immerse them in the cooled syrup for 1-2 minutes.

    Ca. 2 min.

    Kokkens note: Ensure they are fully coated in the syrup.

18. 18

    Lift the briouat from the syrup, allowing excess to drip off, and place them on a wire rack to cool.

    Ca. 1 min.

19. 19

    Garnish with toasted sesame seeds, if desired, before serving.