Algerian Sweets - Dziriettes

 

It has been quiet around here.  Days came and went without adventures.

 And same was with our food. There were no experimenting, no action in the kitchen. Just simple but nutritious everyday meals.  

It was Tuesday afternoon when I decided to bake a little treat for us. I opened my cupboard to look for inspiration. In one corner of the cupboard I spotted long-forgotten bottle of an orange blossom water. 

For some reason I immediately remembered about dziriettes. Little tartlets filled with almond paste and dipped in orange blossom water syrup. 

Sweet and nutty. Perfect for an afternoon treat.

That day we also had chorba and karantita. I used this recipe for soup just instead of lamb I used chicken. Karantita was gone almost immediately it came out of the oven, I didn’t have a chance to take a quick photo of it. But I guess it is good sign : )

Prep time: 45-50 min

Total time: 1 ½ h

(Makes approx. 15)

Ingredients:

For the dough:

220 g all purpose flour

Pinch of salt

50 g butter, melted

60 ml water

For the filling:

500 g ground almonds

250 g icing sugar

2 tbs orange blossom water

Zest of 1 lemon

2 large eggs

For the syrup:

250 ml water

150 g sugar

2 tbs orange blossom water

15 whole almonds to garnish

Method:

In a bowl combine flour and salt. Add in melted butter. Pour in water and knead well. Add more water if requires.  The dough should be smooth and firm. 

 Cover with cling film and set aside.

For the filling combine first four ingredients. Then add eggs, one at the time; mix well after each addition. Form small balls, size of walnut. Set aside.

Transfer the dough onto lightly floured surface. Divide in half then roll out each piece into very thin sheet, approximately 2 mm.

Preheat oven to 180⁰C. Line baking sheet with lightly greased parchment paper.

Cut out circles, about 8-10 cm in diameter.  In the centre of the each circle place the filling, then with the thumb and forefinger lightly pinch the dough to make several small folds. Put one whole almond in the middle of each dziriette.

Bake for 20 minutes or until lightly browned.

Meanwhile make the syrup.  In a saucepan combine water, sugar and orange blossom water. Bring it to a boil then reduce heat and continue to simmer for 15 minutes. Cool for few minutes.

Before serving dip each cookie into the syrup.

November Daring Bakers Challenge – Crostata

Mixed Berry and Almond Crostata

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Prep time : 40 min + chilling

Cooking time : 30 – 35 min

(Serves 6)

Ingredients: 

For dough:

100 g sugar

235 g all-purpose flour

Pinch of salt

115 g unsalted butter, chilled and cut in small cubes

1 teaspoon vanilla sugar

1 large egg + 1 egg yolk, lightly beaten

For filling:

400 g mixed berries

1 egg

100 g ground almond

100 g sugar

60 g butter

2 tablespoons flour

1 teaspoon vanilla sugar

Handful of flaked almonds

2 tablespoons sugar

Method:

For the dough:

 Whisk together sugar, flour and salt in a bowl.

Cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use). 

Add the lemon zest to your flour/butter/egg mixture.

Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

Knead lightly just until the dough comes together into a ball. 

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

For the filling:

Combine ground almonds, sugar, egg, butter and vanilla sugar; mix until smooth then set aside.

Preheat oven to 180⁰C. Line baking sheet.

Once the dough has chilled, remove from the refrigerator and roll out until it reaches roughly 45 – 40 cm in diameter. Using a rolling pin, transfer the dough to a baking sheet lined with parchment paper.

Spread almond filling in center, leaving a 5 cm border; top with mixed berries and sprinkle with flaked almonds. Fold border over edge of filling, pleating all around; press down gently to seal. Brush dough with remaining egg wash. 

Bake until the crust is golden brown and berries are soft and thickened, 30 to 35 minutes.

Remove the crostata from the oven and cool 10 minutes before cutting and serving.