Ingredients
- 12 sheets of bricks
- 500g rice
- 200 g fried and finely chopped blanched almonds
- 75 g caster sugar
- 1/2 liter of water
- 1 egg yolk
- 1 sachet of vanilla sugar
- 1/2 liter of milk
Preparation
In a saucepan, bring the water, milk, sugar, vanilla sugar to a boil and add the rice.
Cook over low heat, stirring occasionally, until the juice is completely absorbed.
Incorporate the almonds. Pour into a dish and let cool.
On a flat surface, place a sheet of pastilla folded in half, rounded side towards you, then place the rice and almond mixture over the entire rounded surface of the sheet.
Roll tightly to the end of the leaf so as to obtain a large cigar and stick to the egg yolk.
Start again on each sheet of pastilla, then cut pieces 4 to 5 cm long and diagonally with scissors before frying them in hot oil.
Present these refined and golden puff pastries accompanied by sugar and cinnamon.
source: la-cuisine-marocaine.com
