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uncooked Kollaj

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  • • 7 flakes of kollaj (from the patisserie shop).
  • • 3 cups of milk.
  • • 1/2 a cup of rose water or blossom water.
  • • 1/2 a kg of cream.
  • • 2 cups of intensive syrup.
  • • Hyacinth flower jam for decoration.
  • • 14 molds like small cups of aluminum foil or glass.


Step 1

• Put a teaspoon of milk in each mold.

Step 2

• Add rose water to the remaining milk and stir.

Step 3

• Divide each loaf into 2 halves with scissors.

Step 4

• Pour the milk mix in a tray (35cm).

Step 5

• Fold the half of the loaf to be like a triangle, then dunk it in the milk, then raise it from the milk.

Step 6

• Put a tablespoon of cream in the middle of the triangle and fold it quickly over the stuff to be like a bundle. This action is to avoid tear of kollaj.

Step 7

• Put kollaj bundle upside down in the mold so the hole is dirceted to the inside to take the shape of a cup.

Step 8

• Do the same action to the remaining kollaj papers and put them in the wetted with milk molds.

Step 9

• Keep the row kollaj in the fridge for 30 minutes before serving it and not more than this to avoid fragility of kollaj.

Step 10

• Flip the molds on the serving plate, and then add a tablespoon of syrup to each mold.

Step 11

• Decorate kollaj with flowers jam and serve it cold beside syrup.

By AleppoFood team

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