BRIJUNI - Moroccan cookies (Briwat)

Submitted by enr on 01 Nov 2010
400 g shelled walnuts
4 tbsp sugar
1 tbsp grated orange peel
2 equal tbsp cinnamon
250 g butter
500 g sheet baklava (fine)
3 yolks
about 500 ml sunflower oil for frying
500 g honey
sesame seeds for sprinkling
BRIJUNI - Moroccan cookies (Briwat)
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The butter melts into 2 parts - 150 g and 100 years The walnuts fry for 1-2 minutes in 3-4 tbsp sunflower oil, until they start to smell. Grind in large pieces, add sugar, cinnamon, orange peel and 150 g of melted butter. Grind finely. If necessary, add a few tsp water. Table should be soft and moist but not liquid. Cortices are spread and separating two of them. Spread with melted butter. Cut into longitudinal strips. The width of the strips determines the final size of the cookies. I cut 6 strips, but may thinner. At the end of each strip is placed 1 tsp well filled by the filler. Lift the end and is folded over the filling of the triangle. The triangle is bends over and over again until the entire length of the tape over. The end is coated with beaten egg yolk and is glued on top again smeared with egg yolk to not develop. Easy to only place of bonding, not whole sweet. Heat honey to become liquid, but not too hot. BRIJUNI are fried in deep, medium hot sunflower oil until dark golden, take out with a slotted spoon to paper towels and even hot immersed in honey. Collected in a bowl. When cool, sprinkle with sesame seeds (optional). * Honey flows of hot cookies on the bottom of the plate. Drain back into the bowl with honey immersion. * In the walnuts can put and cardamom or cloves, the tip of the knife. * Tightly closed, the cookies are lasting several months. * The most practical to have an assistant - one to wound, the other to fry. For one person is quite stressful. * While the cut and wrap the cookies, sheet cover of the roll, which was still not working, nylon foil, they are very thin, dry quickly and become brittle. * BRIJUNI can be filled with almonds, hazelnuts, ground meat, chicken and other. The cookies BRIJUNI irrigated always honey, salt is completely smeared with yolk and consume immediately after frying.
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01 Nov 2010


Mmmm looks delicious and with ordinary pastry will be right? I've never heard of sheet baklava ever do make a pastry. Sunday will give them a try.

I love!To favorites !!!

Insole pan baklava are very very thin and short time of frying fry all layers until filling. Before a small sample briuatche, which was more svetlichko inside and feel the dough is not raw, but as for trugunite if you know. Look Fillo in Arabic or Turkish shop shop ask for baklava pastry - no way no. Good luck with making:-)) Fifth, would you like, I'm sure. Not very sweet and are just perfect.

They say that the Moroccan cuisine was a feast for the soul. These magnificent sweet once again confirm this. Only by reading the notes of Ralichka and like honey running down your fingers ... great temptation and challenge. It seems tricky, but I'll try to do them. And because love and salty, I tried them with mestse. Thanks, Raleigh, to alive and well and keep our presentation Moroccan recipes!