I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
Cut your pastry in squares Make slits half way so you can twist or just leave it rolled (can use Filo) Take any amount of small chopped up dates.Or chopped glanced cherriesUse ane Chopped Pecan nuts /almonds/ walnuts etc Dessicated or freshly grated coconutSome sesame seedsLittle Elachi (cardomom)Sugar (I used sugar) or condensed milk To TasteMix all together so it like smashedAdd Rose essence In the square at bottom end put the fillling roll then pull or twist the cut up end overPress it closed nicelyVanilla Egg brush it (or leave it plainSo that once baked you can smear hot pasted jam and top with almonds or just pipe the jam . Color it) Sprinkle more almonds and sesame seed on top Can Also add chopped glaced cherties FreezeBake at 200* for 10 minutesThen reduce heat to 180 * Bake for 12 - 15 minutes till light Golden in colourAllow to coolMay dust icing sugar if preferredWhen coled