Sugar and Cream Pies

These pies have a creamy, orange-scented, coconut-cream filling.

  • DIFFICULTY Hard
  • COOKING TIME 1 hour or more
  • CUISINE Arabic
  • A RECIPE FROM PUCK

Ingredients

  • 4 ½ Cups Flour
  • 200 Grams (gm) Yeast
  • 3 Whole Eggs
  • 100 Grams (gm) Lurpak Butter
  • 150 Grams (gm) PUCK Thick Cream
  • ½ Whole Lemon's Zest

For the Filling

  • 150 Grams (gm) PUCK White Cream Cheese Spread
  • ½ Whole Orange's Zest
  • 50 Grams (gm) Sugar
  • 1 Teaspoon Blossom Water
  • 1 Egg
  • 100 Grams (gm) Milk, powder
  • 1 ½ Cups Desiccated Coconut

Instructions

Step

1
To make the dough, sift the flour with the yeast in a deep pot. Make a hole in the centre and add the mixture of egg yolks, melted Lurpak Butter, PUCK Thick Cream, lemon zest, well-scrambled egg whites and salt. Mix the ingredients and knead them well. Put the dough in the fridge for an hour.

Step

2
To make the filling, put PUCK Cream Cheese Spread in a deep bowl and add the orange zest, sugar, and blossom water to it. Mash the ingredients and add the egg. Mix well using the whisk.

Step

3
Cut the pastry dough into two halves. On a floured surface, roll out the two halves of dough to about a 2 mm thickness.

Step

4
Use a pastry cutter with a diameter of 10-12 cm to create circles.

Step

5
Put one spoon of stuffing in the centre of each circle. Moisten the edges of the dough using a water-moistened brush.

Step

6
Put the pies on a textile napkin for 40 minutes, then fry them in oil and leave them to dry on a paper napkin. Sprinkle sugar on the pies and serve.

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