Moroccan cuisine> Moroccan Hot Appetizers

Moroccan cuisine> Moroccan Hot Appetizers

  Recipe suggested by: Anna Web
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 15 min
  Difficulty: Easy
  Price: reasonable

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Note 5: 4.3



 
Ingredients:

1 roll of puff pastry
500g peeled shrimp
20cl cream
1 tablespoon olive oil
150g grated cheese
chives
salt and pepper


Preparation of shrimp tarts:

To prepare the tart recipe shrimp:


Spread the puff pastry on a lightly floured surface with a rolling pin, cutting discs with a round cookie cutter 8cm in diameter.

Place the dough disks on small buttered pie pan, prick them lightly with a fork, let it rise in the oven for 1min, make them cook for 10 minutes white (without filling).

Heat oil in a pan and sauté the shrimp for 4 minutes, add salt and pepper.

In a bowl combine shrimp, sour cream, grated cheese and chives.

Fill the tart shells with the stuffing shrimp.

Bake in a preheated oven at 180 ° C for 10 minutes



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The recipe for my famous baklawas {foods in morocco}

The recipe for my famous baklawas

Hello everyone

One of the delights often found in our plates of the famous gourmet pastries baklawas, c not complicated just need to follow the steps and be patient especially if cutting is a delicacy that deserves this pa ^ teince!



So without further ado here it is

I put the quantities I needed but you can divide these quantities biensur two, three or four depending on the number meme you want!

Ingredients: (for 160 pieces)

- 1.5 kg of phyllo dough

- 750 g butter, melted

- 2.5 kg of almond

- 200 g of sugar

- 1 tablespoon cinnamon

 Ingredients for watering:

- 2 kg of honey

- ½ cup orange blossom water

Preparation:

Prepare in advance the almonds first then blanch the pan and finally chop coarsely. Book more or less 250g blanched almonds for decoration only.

Mix the chopped almonds with cinnamon sugar and orange blossom water and add 100 g of melted butter.

Knead with your hands for a homogeneous farce.

1. Oil a pan large enough to hold the filo sheets.

2. Set up a sheet of phyllo and brush with melted butter.

3. Ask the filo sheet a second sheet and coat and also so on.

4. At the eighth leaf, after coated cover with an even layer of stuffing almonds.

5. Ask the almond stuffing eight sheets of filo and butter. Take care to coat the top sheet.

6. Using a sharp knife, draw squares or diamonds. The knife should penetrate deep into the dough.

7. Prick each square with a whole almond.





8. Bake for 35 to 40 minutes, at a temperature of 190 degrees.

(Although watch the cooking time may vary depending on oven!)





9. Meanwhile heat the honey and add to the orange blossom water.

10. Pour the warm honey on baklawas all warm and set aside without touching preferably for 24 hours for the honey to be absorbed.





11. cut as squares or diamonds outlined previously and put them in cute little paper boxes.


These are friends I hope that you can prepare these delicious cakes!
Here are some other versions I prepared some time ago already!

The Baklawa Walnut


The Almonds and Walnuts Baklawa


For this last recipe is the same as almond replacing half of almonds nuts.

That's about what I wish you a good day.



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Cakes "croissant" with dates and almonds {food morocco}

] Cakes "croissant" with dates and almonds




ingredients:

200g flour
75g butter
75 g of icing sugar
1 c.s cream
1 egg
1 pinch of salt

For the filling:
175 g date paste
75 g almond owder
2 c.s of orange blossom water
1/2 cinnamon C.C
2 c.s honey
For the decoration: sugar

preparation:
Work the butter with the sugar until creamy smooth. Add egg, salt, cream and farinepour have unepâte homogeneous, wrap with plastic wrap and let it rest in the fridge for 15 minutes.

Mix the dates with almonds, add the orange blossom water, cinnamon and iel; well mélangerle everything to obtain a homogeneous mixture. With this preparation, shaping rods 4 cm.



On a floured surface, roll the dough into a thin drops, cut with a knife triangles with a base of 5 cm. Depositing a bead of date in the middle of the triangle of dough, biscuit roll on itself in order to obtain a form of craoissant.

Arrange on cookie sheet lined with parchment paper, bake in preheated 150 ° unfour for 10 to 15 minutes. Let cool and sprinkle with icing sugar.

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