1. Note:*may substitute 1 tablespoons confectioners' sugar 2. In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside. 3. Cut each egg-roll wrapper diagonally in half. Place 1 tablespoon of the almond mixture on the center of each triangle. 4. Brush the edges with the egg white, lightly beaten. Cover as in a triangular turnover and press the edges to seal. 5. Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375°. Test by tossing in a small bread cube, which should brown in 60 seconds. 6. Carefully slide the briks into the hot oil, two or three at a time. 7. Fry the briks, turning once, 20 to 25 seconds, or until golden-brown. Remove with a slotted spoon. Drain on paper towels. 8. Combine the honey and lemon juice. Brush over briks, or just dust with confectioners' sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
