recipe

Ingredients

For the Asida:

• 300 g flour
• 1 tsp or less of salt
• 500 ml water + 250 ml water
• 30 g butter

For the Zriga:

• Malsou9a leaves or brick pastry sheets
• Walnuts mixed with butter

For the cream:

• 3 egg yolks
• 30 g cornstarch
• 25 g sugar (or less)
• 450 ml milk
• Rose water

Instructions

To make the Asida:

Put 500 ml of water in a saucepan. Heat, add the butter and salt, then bring to a boil.

Add the 300 g of sifted flour into the boiling water.

Turn off the heat and blend until you get a uniform dough.

Put back on low heat and add 250 ml of water. Mix until the dough absorbs the water little by little and the rest evaporates.

You can add walnuts and syrup, butter or ch7our according to your preference.

To make the Zriga:

Form the zriga fingers by rolling the stuffed leaves.

Fry them in oil. Watch the cooking, it browns very quickly.

To make the cream:

Beat the egg yolks with the sugar and cornstarch.

Add one teaspoon of rose water. Mix until smooth.

Pour the milk into the mixture and mix well.

Heat over medium heat while stirring continuously.

The cream is ready when the texture thickens and large bubbles appear.