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M'Chekla - Pastry

Again, again and again an Algerian pastry shop with the same basic recipe combines dough and stuffing. Algerian pastry was nice to have the same revenue, similar ingredients and even the common processes, it reveals a daily range of styles and forms very attractive! In the Eastern pastries in general, it is unique in its vibrant colors through the use of bright colors and various, and its forms are very decorative and artistic imagination! Pastry Moroccan about putting it instead on the traditional and sophistication with a touch of creativity impressive annual revenues come on the market! Within the same oriental pastries, the differences are very large it is difficult to talk about baking cakes but combining thoroughness, technical skill, creativity and beauty.

Small sweet honey trapping between two pasta mixed nuts, almonds and ground hazelnuts. A sublime decoration with the unmistakable clip "Nekkach" caressing barely prick the dough without tearing point. Bath honey-sweet and lightweight that not only gives a real taste for M'Chekla but also a nice bright golden color.

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----------- Background: A measure
correpsond a container of your choice is a glass, a pot of yoghurt
empty cup, a mug or bowl depending on the amount Cake .
The golden rule is to use the same container for all ingredients.
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For the dough :
4 parts flour 1 measure

2 tablespoons melted butter
tablespoons sugar 1 egg yolk 1 pinch of salt

orange flower water

For the filling: 1 part

ground almonds 1 / 2 measure
ground hazelnuts 1 / 2 scoops of ground walnuts
1 part sugar
2-3 egg whites

Fake honey

sliced almonds or other decorative (walnuts, almonds ...)
Crates

Preparation Pulp:
In a large bowl, combine flour, sugar, salt, yellow egg and butter. Sand mixture and then add the orange flower water gradually to obtain a homogeneous paste. Form a ball and set aside 10 minutes while preparing the filling.

Prepare the stuffing:
In another bowl, combine walnuts, almonds and ground hazelnuts, sugar. Collect the egg white gradually. Form a homogeneous mixture and compact.

Roll out dough using a rolling pastry to a thickness of 2 mm.

Do the same with the stuffing.
Cut out circles using a cookie jagged piece (optional).
Overlay a layer of dough, a layer of stuffing and a layer of dough as in the photo. Pinch
All around with a crowbar "Nekkach" otherwise make marks with a knife or fork, but the effect will be less attractive than traditional M'Chekla.
Garnish the center with flaked almonds and cook only 20 minutes at 180 °
Dip the cakes in the fake honey right out of the oven.
Drain and place in boxes.