Ghraybe Orange Pops recipe by Lebanese Pastry Chef Mouhamad Hadair

GHRAYBE ORANGE POPS

Serves 4 | Prep/cooking 25 mins
INGREDIENTS

Dough

  • 250 g ghee
  • 250 g sugar (Gandour)
  • 500 g flour (Gandour)
  • 2 g vanilla

Fillings

  • 500 g date paste
  • 2 lemon zest
  • 2 g cinnamon powder
  • 75 g oil (Gandour)
PREPARATION
  1. Mix the flour, sugar, vanilla and ghee all together until you have a dough. Cover and let it rest at room temperature.
  2. Mix the date paste, lemon zest, cinnamon powder and butter together.
  3. Roll the date paste into small balls and leave them aside.
  4. Take the balls of date and cover each with a piece of dough. Make sure you have a dough shell up to 2mm.
  5. Sprinkle some shredded pistachio on top of each ball and add a stick to it.
  6. Bake it at 1700 C for 6 minutes.
OTHER RECIPES BY CHEF MOUHAMAD HAIDAR

 

No comments

LEAVE A COMMENT