Friday, August 23, 2013

Traditional Moroccan cusine has become somewhat refined over time thanks to Berber, Moorish, and Arab influences. Morocco is well known for among others, its light pastry desserts and delicacies. Moroccan briouates are small, crisp filo pastries with an array of fillings. Baked or fried they’re usually served as a finger food or appetiser. Our recipe uses a prawn filling.

Recipe by: GOLD Restaurant
Makes: 24
Serves: 8 (appetiser)
Difficulty: Easy
Preparation: 15 minutes
Cooking: ½ hour 175 g

Ingredients

Filo pastry sheets (ready made or make your own)
3 T butter, melted
1 spring onion, finely chopped, and fresh coriander leaves (to garnish)

For the prawn filling:

1 T olive oil
15 g butter
2-3 spring onions, finely chopped
2 T plain flour
300 ml full cream milk
1½ t paprika
350 g cooked peeled prawns, chopped
Salt and white pepper

Method

First make the prawn filling.

On a low setting heat the olive oil and butter in a pan. Add the chopped spring onion and fry until soft. Stir in the flour. Slowly add the milk. Stir continuously until the sauce is thickened and smooth. Simmer gently for 2-3 minutes – still stirring. Season with paprika, and salt and pepper to taste. Stir in the prawns. Set aside to cool.

Pre heat the oven to 180°C.

Cut one sheet of filo pastry at a time in 10 cm strips, then in a 10 cm diagonal to form a square. Cover the remaining pastry with cling wrap to prevent it from drying out until ready to use. Brush the pastry squares with melted butter. Place a heaped teaspoon of filling in the middle of each pastry square. Bring the corners of each pastry squares together and pinch 2 cm from the top to form a parcel. Continue to make parcels until the pastry filling is finished. Place the parcels on a lightly greased baking tray and cook in the oven for 20-30 minutes until golden brown.

Serve hot.

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1 comment :

  1. Hi..
    i appreciate the ideas and this is very nice article and have great information. Thanks for share,

    Click here: Prawn recipes

    ReplyDelete

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