GRIWECH FEUILLETE, Ramadan dessert 2014
Thanks to one of my readers Fatiha S. for this GRIWECH FEUILLETE dessert recipe for Ramadan 2014, which she shares with us through the lines of my blog.
I like these puff pastry griwech a lot, of course there is a bit of shaping work, but the result of griwech that melts in the mouth, yum yum. For my part, I will try this puff pastry griwech recipe as soon as possible, especially during Ramadan, because I really like Algerian honey cakes, to accompany my evening tea.
- 1 kg plain flour
- 1 tsp of salt
- 1 tbsp of sugar
- 1 packet of yeast
- 1 case shaved with baker’s yeast,
- 250 g melted butter
- 1 eggs lukewarm water to collect the paste,
- 1.5 kg honey
- Sesame seeds
Put all the solid ingredients (except cornstarch and sesame seeds) in a gasaâ (or large salad bowl) and mix.
Then, pour in the cooled melted butter and sand for a long time between your hands. Add the beaten egg, mix;
and then add lukewarm water gradually.
Form a ball of dough (a little dry because we are going to pass it through the dough machine) and knead it well like bread.
Let it rest for 2 hours (and ideally 4 hours) in cling film, freezer bag, or plastic bag.
After resting, take the dough back and degas it.
Cut pieces. Take a piece of dough and put the rest back in the freezer bag.
Sprinkle the work surface with cornstarch and roll out the end of the dough with a rolling pin.
Then run it through the washing machine; first, at number 1. Then fold the dough in three and pass it again at number 1 a second time. Then pass it to number 2, then directly to number 3 and finally to number 4. You get a fairly thin strip of dough.
Form the GRIWECH with a wheel and place them on a tray.
Continue the same process for the rest of the dough.
When all the GRIWECH are formed, fry them in hot (not hot) oil.
Finish frying all the cakes.
Heat the honey and dip the griwech in it. Let the honey absorb well for 2-3 minutes.
Sprinkle with sesame seeds.
Thank you and good job!!!!!!!
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