The Raisin In The Sun Thesis

Triangles brigs sweet with lots of good stuff in good

Okay, I admit, I'm not too wake to find the title of this post ... but I would not put: "Small triangles of pastry filled with so briouats mango compote with honey and passion fruit, cream and brown pear and finally chocolate candied banana and coconut ...", there it makes slightly too much for this lil light dessert and improvised with what was lying around in the kitchen! But one thing is certain: it was really good and he There was something for everyone!

Prepare leaves brigs:

- Coat both sides of 8 sheets of pastry with melted margarine (with kitchen paper or brush).
- Cut each sheet in half.

-

Then cut each half sheet in half.

In theory, in the end you end up with 32 bands of brick.

Bricks candied banana, chocolate and coconut:

Ingredients:

- 2 bananas
- 2 packets of vanilla sugar
- 15 g margarine or butter
- 30 g dark chocolate dessert
diced - 2 tbsp coconut powder

In a skillet, heat the margarine and sugar vanillé.Couper bananas into slices and spread them in the pan. Let confire few minutes, stirring regularly, remove from heat until the bananas from turning into mashed potatoes ...
Cool.

Spread a tablespoon curved banana candied coffee on the lower edge of a strip of filo pastry. Top with some diced chocolate and sprinkle with coconut.

Fold into a triangle, the demo images a little lower ... Bake for 10-15

minutes (until browned) in preheated oven at 210 ° C (gas mark 7), turn halfway through cooking.

Serve hot (you can return to the oven just before serving).

Bricks and stewed mango with passion fruit:

Ingredients:

- 1 small mango or half a large

- 2 passion fruit

- 1 tablespoon honey
truss - a few drops of lemon juice

Peel mango and cut into small dice.

In a saucepan, stew over low heat for 5-10 minutes with the juice of 2 passion fruit, honey and lemon juice.

When cooked, raise the heat up to evaporate the liquid.
Cool.

Spread a rounded teaspoon of chutney on the bottom edge of a foil strip of brick.

Fold into a triangle, the demo image a little lower ... Bake for 10-15

minutes (until browned) in preheated oven at 210 ° C (gas mark 7), turn halfway through cooking.

Serve hot (you can return to the oven just before serving).

Bricks cream brown and pears

Ingredients:

- about 100 g of chestnut
- 1 ripe pear, peeled and cut into small dice.

Divide a rounded teaspoon of cream of brown on the bottom edge of a strip of filo pastry. Top with diced pear.