In the book The Cambridge of Desserts by Pierre Hermé, they appear round and fully closed abundantly covered with icing sugar. Their shape is different than the picture of the book, and I'm proud particulèrement draped little effect (it's not difficult to achieve). They are flavored with orange flower water and filled with dry fruits (almonds, walnuts ...). Delicious!
Easter Cakes Middle Eastern
Ingredients:
Dough:
- 125 gr butter
- 250 grams of flour (including 3 / 4 full of flour )
- 4 cup water + 1 cl orange blossom aroma
Trim :
- 100 gr of walnuts and almonds toasted and chopped
- 100 g sugar (I put the brown sugar)
- 2cl water + 1 tsp orange blossom aroma
Preparation:
Dough:
Mix flour, melted butter and water + flavor. While kneading, add more water if necessary.
Let stand 2 hours in the fridge.
Filling: Mix nuts and almonds with sugar. Add water and aroma.
Assembly:
Preheat oven to 180 ° C. Spread the dough thinly
. Cut out circles about 7 cm in diameter.
Spoon filling in the center and fold the top edge for a draped effect.
Bake about 35 minutes (although watch anyway).
Once cooked, sprinkle with icing sugar.
Dough:
- 125 gr butter
- 250 grams of flour (including 3 / 4 full of flour )
- 4 cup water + 1 cl orange blossom aroma
Trim :
- 100 gr of walnuts and almonds toasted and chopped
- 100 g sugar (I put the brown sugar)
- 2cl water + 1 tsp orange blossom aroma
Preparation:
Dough:
Mix flour, melted butter and water + flavor. While kneading, add more water if necessary.
Let stand 2 hours in the fridge.
Filling: Mix nuts and almonds with sugar. Add water and aroma.
Assembly:
Preheat oven to 180 ° C. Spread the dough thinly
. Cut out circles about 7 cm in diameter.
Spoon filling in the center and fold the top edge for a draped effect.
Bake about 35 minutes (although watch anyway).
Once cooked, sprinkle with icing sugar.
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