Arab brewat
2 h 30 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Ground almond
0.063 kg
Icing sugar
0.013 kg
Orange blossom water
0.01 l
Eggs
0.125 ud
Butter
0.005 kg
Ground cinnamon
0.001 g
Ground nutmeg
0.001 g
Brick pastry
1.25 ud
Honey
0.031 kg
Toasted Sesame
0.006 g
Elaboration
- Elaboration of almond paste
- Toast half of the ground almonds.
- Mix the other half of the ground almonds with the icing sugar and blend in a blender until you obtain a greasy paste.
- Add the toasted ground almonds and blend again.
- Add orange blossom water, beaten egg, melted butter, cinnamon and nutmeg. Mix until smooth.
- Form small balls of 15 g.
Forming the pieces
- Preheat the oven to 190 ºC.
- Cut the filo into strips of approximately 15 x 10 cm.
- Melt the butter.
- Brush the strip with butter.
- Place the ball of dough on the strip and start wrapping until you get a triangle.
- Stick the tip of the triangle with the help of beaten egg white or with a mixture of water and flour.
- Bake at 190 ºC for about 10 or 12 minutes or until golden brown.
- Without letting the pieces cool, soak in honey on both sides.
- Drain and add sesame to the surface.
- Allow to cool.
Nutritional information (1 portion)
Energy
123.32
kcal
Carbohydrates
10.56
g
Proteins
2.96
g
Lipids
7.7
g
Fiber
0.0
g
Saturates
0.5
g
Monounsaturated fatty acids
0.27
g
Polyunsaturated fatty acids
0.05
g
Cholesterol
8.04
mg
Calcium
1.26
mg
Iron
0.06
mg
Zinc
0.02
mg
Vitamin A
11.12
ug
Vitamin C
0.0
g
Folic acid
0.75
ug
Salt (Sodium)
3.5
mg
Sugars
7.78
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Legumes
- Meats
- Pizzas, patty
- Bread and pastries
- Dessert
- Shellfish
- Ice creams and sorbets
- Birds
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed