Hello my friends,,wanted you all to try this buttery flaky soft petit four..I know that most recipes say that make the recipe then take half of the batter and add to it the cocao to make the chocolate petit four but i have found that by doing that the chocolate petit four become a little dry so i like to make every one separate especially that i make a lot more of the chocolate one because my husband loves it..for me i prefer the vanilla..

Here is how i made it:

INGREDIENTS:

• 450 grams flour( for the chocolate do 400 grams flour and 50 grams dark cocao powder)
• 375 grams butter softened
• 1 cup powdered sugar
• vanilla
• 2 eggs and 2 egg yolks
• apricot jam
• ground pistachios

Method:

1. cram the butter first until lighter color then add the sugar and beat until light and fluffy
2. add the eggs and vanilla one at a time and beat until well mixed
3. add the flour and mix just until just incorporated 
4. fill into your piping bag or your petit four machine and start making you prefered shapes
5. for the chocolate repeat the same but with the cocao
6. bake in a 350 degree oven for about 15 mins
7. let it cool the start sticking each two together with the apricot jam the dip the edges into the pistachios and enjoy the best cookie everr….

I couldnt help myself from taking pictures of this beauty queen or star and share it with you my friends..

BONNE APPETIT

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I am talking now about the king cookie for Eid Alfetr..so kiss it before you eat it..the best ever..nothing like it..speaks for who we are as Egyptians and very unique to Eid Alfetr..i just love it..

Here is how i make mine:

INGREDIENTS:

the filling:(العجمية)

• 60 grams ghee
• 60 grams flour
• 400 grams honey
• 1 tablespoons sesame
• ka3k essence
• walnuts

the cookie:

• 1 Kilo flour
• 2 cups ghee(سمن)
• 2 large tablespoons of sesame seeds
• ka3k essence (ريحة الكعك)
• rose water
• 2 tablespoons of dry yeast

METHOD:

1. prepare the filling by heating the ghee until smokes the add the flour and sesame, stir until golden color then add the honey and the ka3k essence off heat,whisk,bring back to heat and stir until boil for a couple of seconds anf thickens….take off the heat and leave to cool and Start by measuring all the ingredients and be prepare..
2. put your flour in a large heat safe bowl and put the sesame seeds in the middle
3. put the ghee on heat until it start smoking
4. add it immediately to the flour and mix gently
5. now let cool the start mixing with you hands until you feel all the flour has absorbed the ghee equally
6. after letting the yeast to foam add it with the ka3k essence to the batter and mix
7. now knead the dough with rosae water until it become easily shaped into balls when pressed but still crumbly and soft
8. let the dough rise for about 4 to 5 hours in a hot place..,make sure it is well covered so it does not dry
9. when risen start shaping into small balls the make room to fill with the honey filling (عجمية) and a piece of walnut, then shape the top of the cookies..the easiest way is with a fork..but better to have the traditional shapers 
10. bake in a 350 degree F OVEN..(180 degree Celsius)
11. store in a container until you are ready to serve
12. dust generously with powdered sugar

BONNE APPETIT:))

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Egyptian macaroons name ghorayeba is one of the most indulgent EID AL FETR cookies..it’s literally like eating butter at its best…it’s is my favorite one because it has asuch a unique flavor and texture that is simply satisfying..it is not easy to make..you can have all the ingredients..you can make it good but really not easy to make it excellent..but there are few tricks that i have learned over the year that will guarantee the best results..

Here is how i made it:

INGREDIENTS:

• 2 cups of best quality ghee (سمن)
• 1 cup powdered sugar
• vanilla extract
• 4 cups flour
• pinch of salt
• raw blanched peeled almonds

METHOD:

1. Start by measuring all the ingredients..then whisk the ghee with an electric mixer until it become very light in color
2. add the sugar and vanilla and beat again until become creamy
3. now add the flour and mix just until incorporated..now here every weather and flour type will make this recipe change..so you can add as much or as litlle depending on the consistency
4. now this is a very soft batter that couldn’t hold itself..so either you put it in the refrigerator to hold itself for an hour or what i did is i have put it in a piping bag and put on a baking sheet into the pieces ..refrigerate for an hour then try to roll them quickly with your hands into round shapes..press the almond lightly on top.. 
5. bake in a 300 degree F (140 degree Celsius) for about 10 mins..we want them just to cook but not to develop any color
6. take out and let it cool completely before moving it from the baking sheet…
7. the last step is actually trying to wait until Eid to enjoy the soft deliciousness

BONNE APPETIT

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Om3ali…what can i say..it just speaks for itself..it is the ultimate indulgence in desserts that why people always like to make it in parties and weddings..this is how good it is..rich and filling like no other desserts…it has the same idea of bread puddings which is choosing a kind of dried pastry or bread,soak it in a milky liquid then baking it until it puffs up and become the yummiest thing ever..this is the oriental version full of all the lovely nuts mixture that is known in most of the oriental desserts..and here is how i make it:

INGREDIENTS:

• 1 sheet of PUFF PASTRY ( or you can use fillo dough that has been fried or baked after spreading some butter on it or you can use a mixture of both)
• 3 cups milk
• 1/2 cup sugar
• 1/4 cup heavy cream
• mixture of chopped nuts of your choice
• shredded unsweetened coconut
• creme fresh(qeshta)

METHOD:

1. Bake the puff pastry in a 400 degree oven until puffed and golden brown( i used 2 sheets one will serve about 4 persons)
2. leave it to cool then crumble it into small pieces
3. now add you mixture of chopped nuts with 1/2 cup shredded coconut and mix
4. put on your prebuttered baking pan..you can divide it into individual ones also
5. remove the spices from the milk ..add the heavy cream..sugar and anise .cardamom..cinnamon..clove to flavor and heat either on the stove or in the microwave
6. pour 3/4 of the the milk over the puff pastry mixture and leave for 15-30 mins until absorbed
7. bake in a 350 degree F OVEN for about 20 mins then take out when it just starts to set
8. add the remaining milk and top with the creme fresh and bake for more 15 mins..put under the broiler to develop more color for 2 mins(add more milk if you find it dry)
9. take out .poke it with a soon and pour some sweetened cream in the spaces and enjoy the best dessert everr..

Be careful not to burn your mouth

Bonne Appetit:))

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I grew up eating this konafa..this is my family staple and family staples are always the best..the simplest yet the most delicious kind of konafa..it has a creamy filling and crunchy on the crust..perfectly delicious…Here is how my i make it:

INGREDIENTS:

• KONAFA
• 1/2 cup butter
• 1/2 cup oil
• syrup
• 2 cups milk
• 2 eggs and 2 egg yolks
• vanilla
• 1/4 cup sugar
• 2 tablespoons corn starch
• 1 tablespoon buter

METHOD:

1. 1st prepare the creme patissiere by heating the milk and whisking the eggs with the sugar in a separate bowl until light in color
2. stir in the corn starch and vanilla with the egg then start tempering the eggs with the milk
3. add the mixture back on heat  and whisk until thickened
4. pass thru a mesh siff to make sure there is no lumps and it is completely smooth
5. add a tablespoon of butter the cover and start preparing the konafa
6. tear the konafa with you hands the stir in the butter and oil mixture until you feel all is covered with butter
7. take half of the konafa and press it down in the baking pan
8. spread a layer of creme patissiere and leave the edges free( do not overstuff it)
9. start arranging the top layer starting from the edges so the filling doesn’t reach the edges and burn
10. bake in a 350 degree oven for about 30 mins to 45 until golden brown..flip over and drizzle the syrup immediatly
11. this gold color doesn’t need any decorations..it just need to be eaten right away:))

Bonne Appetit family:))

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