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INGREDIENTS |
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Pastilla with rice and pistachios
- 8 sheets pastilla
- 100g butter
- 1oeuf
For the garnish
- Sugar Glazed
- Cinnamon powder
- Pistachios roasted and crushed
For the stuffing
- 1 cup of rice
- 2 glasses of milk
- 2c.à.s sugar meal
- 3c.à.s toasted pistachios and crushed
- 3c.à.s almonds, toasted and crushed
- 15g butter
- Salt |
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| PREPARATION |
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| TIME OF PREPARATION : 120 mn |
- Cook the rice in a saucepan with salted boiling water, cook a half. Drain.
- Put the rice in a baking dish, add the milk sugar and butter.
- Bake at 180 degrees C for one hour. Cool.
- Butter a round dish from the oven (in our case of 20cm in diameter).
- Have a four-leaf pastilla making them largely beyond, have two leaves in the middle to keep whole. Put a layer of rice with milk, sprinkle with pistachios and almonds.
- Cover with a sheet in pastilla. Fold the leaves of departure and paste with the beaten egg, cover with the last sheet and paste with egg. Pour melted butter on the pastilla.
- Bake at 180 degrees C for 20 minutes, until the pastilla is golden brown.
- Garnish the pastilla glossy sifted sugar, cinnamon powder and pistachios.
- Serve immediately.
Posted by femme zoom
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