Tcharek el ariane

Name: Tcharek el ariane
Prep time: 50 min
Cook time: 25 min
Total time: 105 min
Yield: 24
Cuisine: Algérie
Ingredients: 500 g wheat flour; 180 g unsalted butter; 70 g icing sugar; 100 g shelled egg; 40 ml food-grade orange blossom water; 70 ml water; 300 g ground blanched almonds; 120 g sugar; 60 g crushed almonds

Tcharek el ariane is an almond-filled croissant that remains unglazed. It differs from versions coated with sugar after baking.

Ingredients

500 g wheat flour
180 g unsalted butter
70 g icing sugar
100 g shelled egg
40 ml food-grade orange blossom water
70 ml water
300 g ground blanched almonds
120 g sugar
60 g crushed almonds

Preparation

Sand the flour with the butter and icing sugar. Add 50 g beaten egg, 20 ml orange blossom water and water gradually to form a soft dough. Cover for 30 minutes.

Mix ground almonds, sugar and the remaining 20 ml orange blossom water. Shape twenty-four small logs of filling.

Roll out the dough thinly and cut out twenty-four triangles. Place a log of filling at the base of each, roll towards the tip and curve into a croissant shape.

Brush with the remaining 50 g egg and sprinkle with crushed almonds. Arrange on a lined baking sheet.

Bake at 170 °C for 20 to 25 minutes, until lightly golden underneath and the dough is cooked. Let cool; this el ariane version remains without sugar glaze.