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So I came back from Morocco (see the culinary trip HERE) with lots of recipes and cakes in my suitcases. Thanks to Touria, Lalla Fatima and Lalla Myriam, whom I can never thank enough for all that they have taught me, I am delivering today a new recipe: the almond flaky streamers. You will see an incredible thing: almond frying. I burst out laughing (heartily!) when I saw this, because it sounds a little crazy! It is a common thing after all and the result is delicious. You can of course toast the almonds in the oven, but the result will not be the same. It gives a kind of praline. All this enclosed in a very crispy puff pastry and drizzled with honey… Ouch! It’s okay… Very good even…
Recipe for almond streamers:
-several sheets of brick pastry (depending on the size desired)
-250g of blanched almonds
-125g of sugar
-1/4 teaspoon cinnamon
-15g of butter
-melted butter to brush on the leaves
– frying oil
-a beaten egg to stick
-Honey (possibly with orange blossom)
For this recipe, you can, if you wish (which I think is a shame), roast the almonds instead of frying them. It may seem a little surprising to fry almonds and yet it is delicious and very common in the Maghreb.
Heat oil in a saucepan over moderate heat. You need a lot of oil to cover the almonds.
Add the almonds without their skin.
If oil is missing, add a little to cover and let cook.
The oil will heat up well and the almonds will start to fry.
It takes a little time and you have to stir regularly to avoid burning the almonds. When they are well browned, drain them.
Then let cool on paper towels.
Blend them to a coarse powder, add the sugar.
Bernard’s advice: you can put aside some almonds (30g) for the final decoration.
Then blend again just to obtain a paste. You can also (what we did that day) put the stuffing in a meat grinder. Add cinnamon and melted butter.
In the kitchen with Lalla Fatima!
Cut the edges of the brick sheets. We can see here the form that we give them. Brush the leaves with melted butter. Place one sheet next to the other. You can put three if you have the space at home.
Form one to 1.5 cm in diameter with the almond filling. Place at the base of the brick sheets.
Wrap the sausage in the sheet.
Brush a little beaten egg on the top of the sheets to stick the whole to the closing of the sausage.
Roll up the sausage on itself. then brush with melted butter.
You can either make several coils or make the first one bigger by continuing with the stuffing and the brick sheets. Then simply join the two large coils by pushing the first coil a little into the second, then continue the coil.
Bake at 180°C for about 20 minutes or until the coils are golden brown. You have to watch out!
Drizzle with warmed honey after baking. You don’t have to put a ton of it on! Just a few tablespoons.
Sprinkle with crushed almonds mixed with a little cinnamon.
Serve with a mint tea!
