Lebanese laminated roll

Recipe view on cuisine plus, Bernard Laurence

It's still a lot better the next day.

For a plate of 21 x 21cm:

500g raw cashew nuts

90g sugar semolina

20 sheets of filo dough 21cm x 30g - 200g of ghee (or melted butter)

250g of honey (I prefer agave syrup as I am 'do not like honey)

Put raw cashews with 90g of sugar in a blender to reduce them to a fine powder. Be careful not to crush too much, as you will get a paste.
Melt the ghee in a bain-marie or microwave oven in a small bowl.
Put a sheet of filo in front of you on a worktop, the smallest side facing you.
Pass melted ghee all over the surface with a brush.
Put another sheet of filo dough on the first one and put some melted ghee back on top. Sprinkle the sweet cashew powder on three-quarters of the loose leaf in a thin, even layer.
Begin to roll everything up from the bottom by tightening well.
Put the roll in the mold and brush immediately with melted ghee.
Repeat the process with two overlapping sheets of ghee sprinkled with cashew powder.
Do the same for all the stuffing and dough to fill your mold with 10 successive rolls.
Brush ghee on the rolls and put in the preheated oven at 170 ° C for about thirty minutes.
Remove the puff pastry from the oven and sprinkle evenly with the warmed honey to make it more fluid.
Let cool completely before cutting the puff pastry into small 4cm pieces.

Lebanese laminated wheel
Lebanese laminated roll
Lebanese laminated roll
Lebanese laminated roll
Lebanese laminated wheel
Lebanese laminated wheel
Panna cotta carambar sauce
Panna cotta with carambar sauce

First, thanks to Josette Morin who gave me the recipe. Ingredients/for 6 people 40 cl crème fleurette 10 cl of milk 3 sheets of gelatin 1 teaspoon of liquid vanilla 70 g of sugar Carambar sauce: 16 Carambars 20 cl of cream ......

Panna cotta crumble
Pana cota crumble

Just an idea .... I had a rest of crumble, I made pana cota without grout ... Here .... Pana cota crumble .... A treat ........

Raclette with shells in my way
Squeegee raclette in my own way

Recipe made with leftovers so the proportions are not specified ... Ingredient A rest of shells Rest of Bayonne ham Rest of raclette cheese Creme 1 briquettes Preheat the oven to 200 ° In a furnace to deposit half of ......

Liège chocolate with cookin
Liege cookin chocolate

Of course it's a cook'in recipe but you can do it in a saucepan, there's no problem! 500 ml of whole milk 2 eggs 80 g of dark chocolate (shock milk for me ...) 15 g of bitter cocoa powder 80 g of sugar 20 g of flour (I replace with ......