Ingredients
Two kilograms of honey
Half a kilogram of ground sugar
frying oil
A teaspoon of ground cinnamon
A kilogram of almonds
Half a cup of blossom water
Two hundred grams of butter
Two tablespoons of flour dissolved in a cup of water
A kilogram of pastilla paper
:The method
Peel the almonds, wash them, dry them with a tissue, mix them with blossom water and sugar, and grind them
Add the butter and cinnamon to the previous mixture and mix it well and re-grind the mixture again on the meat grinder twice
Knead the mixture well, and form small balls from it
Dot the simple sheet into medium sized rectangles
We mix two tablespoons of flour with half a cup of water in a bowl until we have a dough with a liquid consistency
Place the small almond ball on the edge of the rectangle, flatten it slightly and fold it over itself to get a triangular shape
The end of the last hem of the briwat is affixed, by dipping a feather in the water and flour
When you have finished making all the brioat, fry it in hot abundant oil, and when it turns brown on both sides, remove it from the oil, drain a little oil, and dip it hot in honey
BON APPETITE
