 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
|
A mixture of nuts may be substituted for almonds. One tablespoon of plain yogurt may be substituted for the egg yolk, making the dish dairy. *may substitute 1 Tbsp. confectioners' sugar In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside. Ingredients:
1 cup finely ground almonds |
2 tablespoons sugar |
1 teaspoon rose water |
1 egg, divided |
1 tablespoon pareve margarine, melted |
6 egg roll wraps |
oil (for frying) |
2 tablespoons honey, warmed |
2 teaspoons lemon juice |
Directions:
1. Note:*may substitute 1 tablespoons confectioners' sugar
2. In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside.
3. Cut each egg-roll wrapper diagonally in half. Place 1 tablespoon of the almond mixture on the center of each triangle.
4. Brush the edges with the egg white, lightly beaten. Cover as in a triangular turnover and press the edges to seal.
5. Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375°. Test by tossing in a small bread cube, which should brown in 60 seconds.
6. Carefully slide the briks into the hot oil, two or three at a time.
7. Fry the briks, turning once, 20 to 25 seconds, or until golden-brown. Remove with a slotted spoon. Drain on paper towels.
8. Combine the honey and lemon juice. Brush over briks, or just dust with confectioners' sugar.
|
|