Tag Archives: honey

Honey Pastry Triangles with Almonds

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honey triangles

Honey Pastry Triangles with Almonds

Briouat bil Looz ul Ashul

 

There are many types of honey, each with its own flavor. When I make honey pastry triangles and cigars, I serve each kind with a different kind of honey for variety. I have many lovely memories of my mom making these with us, so I thought I would share this wonderful recipe with you today.

 

Serves 15 (30 triangles)

 

honey triangles

 

Ingredients

1 package phyllo dough (20 sheets), thawed if previously frozen

1 stick melted butter, at room temperature (for brushing phyllo dough)

1 egg yolk, beaten

The nut filling

1 pound ground blanched almonds

2/3 cup sugar

3 tablespoons orange blossom water

3 tablespoons ground cinnamon

1/2 stick melted butter, at room temperature

The syrup

1 cup honey

3 tablespoons orange blossom water

 

Directions

1. Preheat the oven to 350 degrees.

2. Prepare the nut filling: Place all the filling ingredients in a large mixing bowl and mix well. Set aside while you prepare the phyllo.

3. Unwrap the phyllo dough and place it on a flat surface. While you are working with a phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.

4. Use a pair of scissors to cut the sheets into 3 1/2-inch-long strips.

5. Take two strips of phyllo. Brush the first strip with melted butter and place the second one on top of it. Place 1 heaping tablespoon of the nut mixture in the middle of the strip, about an inch from each edge of the phyllo. Fold one corner up to the opposite side to make a triangle. Then fold the triangle straight up and repeat until only the top edge of the dough is exposed. Brush the top edge with egg and press to seal. Repeat this step until all the strips have been used.

6. Coat a large baking pan with butter and lay the phyllo triangles in the pan. Bake for 20 minutes or until golden. While the triangles are baking, make the syrup.

7. Prepare the syrup: Put the honey and orange blossom water into a small saucepan and simmer for 5 minutes. Remove from the heat.

8. When the triangles are done, remove the pan from the oven and dip the triangles, one by one, into the honey syrup. Let the honey set for a few minutes and place on a serving platter.

 

 

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Tagine of Duck with Quince and Honey

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duck-and-quince-e1474674597153

Duck pairs wonderfully with any sweet fruit. Here, the combination of sweet quince and honey, melded with savory duck, makes for a rich and elegant dish perfect for this time of year. Serves 4 to 6.

 

Ingredients:

– 4 duck breasts

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 2 tablespoon olive oil

– 4 tablespoons (1/2 stick) butter or substitute

– 3 shallots, chopped

– 1/2 teaspoon ground ginger

– 2 teaspoons ground cinnamon

– Juice of 1 lemon

– 1/2 cup port wine of red wine

– 2 cups low-sodium chicken broth (or water)

– 3 large quinces, cored, washed, and sliced

– 1/4 cup honey

 

Directions:

1. Rinse the duck breasts and pat them dry.

2. Score the skin side of each breast and season with salt and pepper.

3. In a large sauté pan, sauté the breasts on medium heat until the skin in crispy. You may have to do this in batches. As they brown, transfer them to a platter.

4. Discard all but 3 tablespoons of the duck fat.

5. Return the sauté pan to medium heat, add the oil and butter, and sauté the shallots for 5 minutes or until translucent.

6. Add the ginger, cinnamon, and lemon juice.

7. Add the wine and deglaze the pan, using a wooden spoon to spare up all the browned bits from the bottom of the pan.

8. Add the broth, bring to a boil, and lower the heat. Add the quinces and simmer for 1 hour until the sauce is reduced by half and the quinces are tender.

9. Stir in the honey and cook for an additional 5 minutes.

10. Slice the duck breasts on the diagonal and arrange on a serving platter.

11. Spoon the sauce on the duck and surround with quinces.

 

Happy cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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