Recipe: Rezmet la3roussa

Name: rezmet la3roussa
Prep time: 30 min
Cook time: 2 min
Total time: 152 min
Ingredients: Pour l a pate :3 mesures de farine1/2 mesure de margarine fondue1 pincée de selUn mélange d'eau et d'eau de fleur d'oranger pour ramasser la patePour la farce :(pour 500 gr d`amande l`equivalent de 30 bources)500 g d'amandes blanches finement moulues250 g de sucre glace1c à s de vanille2 à 3 oeufs jusqu'à obtention d'une farce homogènePour la déco :Du miel aromatisé à l'eau de fleur d'oranger et des perles argentée

By assiacuisine ★ ★ ★ ★ ★ 4.9/5 (8 reviews) Desserts

Prep 30 min

Cook 2 min

Rest 2h

Total 2h32

Ingredients

For the dough:

3 measures of flour
1/2 measure of melted margarine
1 pinch of salt
A mixture of water and orange blossom water to gather the dough
For the filling: (for 500 g of almonds the equivalent of 30 bources)
500 g of finely ground blanched almonds
250 g of icing sugar
1 tbsp of vanilla
2 to 3 eggs until a homogeneous filling is obtained

For decoration:

Honey flavored with orange blossom water and silver pearls

Step-by-step directions

Prepare your dough with the given ingredients and cover with plastic wrap and let rest while preparing your filling.
Similarly prepare the filling and form balls the size of an egg yolk;
Take the dough and on a floured surface roll it out then pass it through the pasta machine at settings 7 and 9 (the dough must be very thin so it cooks well at the level of the knot).
Cut with the help of a fluted cutter no. 12 rounds and let dry 1 minute then place a ball of filling in the middle of each round turn the cake make several folds arrange on the work surface raise the dough upwards and pinch very hard to give the shape of rezmat (a bource)
Let rest for hours before cooking so it keeps its shape (approximately 2 hours)
When removed from the oven dip them in honey, drain them, decorate with silver pearls and present in small cases

Pâté en croûte Fondue à la viande