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A lovely Moroccan sweet
Thueban with almond filling
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Serves: 8
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 175 g butter
- 250g blanched white ground almonds
- 120g icing sugar
- 3 tbsp orange blossom water (Fleur d'oranger),
- 1 tsp vanilla paste (or seeds of a vanilla stick)
- 2 eggs
Instructions
- Melt 75 g butter.
- In a bowl, mix the icing sugar with almonds, orange blossom water, vanilla paste and 1 egg.
- Add the liquid butter and mix well.
- Melt 100g butter.
- Coat a sheet of filo dough (approx. 35x45 cm) with liquid butter, place a second dough sheet on top and spread with liquid butter. Put a third sheet of dough on top.
- Take about a quarter of the almond filling and line it as an 1 cm thick roll on the upper edge of the shorter side.
- Roll up the dough sheet and cut into three dough rolls of 10-12 cm each.
- Repeat three additional times so that a total of 12 dough rolls have been created.
- Preheat the oven to 180 degrees.
- Whisk an egg yolk and spread on the dough rolls. Drizzle any remaining melted butter on top.
- Bake in the oven for 35-40 minutes and cool down on a grid.