10 Tunisien brick pastry (feuilles de brick)
250 g date paste
1 tbsp orange flower water
1/2 tsp cinnamon powder
3 tbsp orange water
Mix the filling ingredients & keep aside for an hour.
Take a brick pastry & cut into 2 semicircles.
Brush the surface with melted butter.
Take one half & fold horizontally.
Place the filling in a corner & fold it in a triangle shape.
Continue folding until the end of the pastry strip & press with moistened fingers / egg white.
Repeat the process with the remaining pastry sheets.
Preheat oven to 180°C & bake 15-20mn until golden brown.
Boil honey with orange water & make a syrup.
Dip the golden briouats in this hot syrup for a few seconds.
Remove using a slotted spoon & set aside to cool.
Serve with .
07 juin 2017