Zriga Dessert
Indulge in the delightful flavors of Zriga, a classic Tunisian treat that will transport your taste buds to North Africa! This irresistible dessert features crispy, golden pastry sticks enveloped in a velvety cream, creating a perfect harmony of textures. With just a sprinkle of cinnamon and a drizzle of honey, this sweet creation is sure to become a favorite in your dessert repertoire!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 20g melted butter (1.4 tbsp)
- 2 eggs
- 500ml milk (16.9 fl oz)
🫙Pantry Staples(4)
- 40g starch (1.41 oz)
- 4 tablespoons sugar (60 ml)
- 1 tablespoon sugar (15 ml)
- sugar vanilla
📦Other(4)
- 20g roasted almonds (0.71 oz)
- 80g roasted hazelnuts (2.82 oz)
- malsouka sheets
- rose water
👨🍳 Instructions
- 1
Heat 500ml of milk with sugar vanilla.
- 2
Mix 2 eggs with 4 tablespoons of sugar and 40g of starch.
- 3
Add the milk to the egg mixture.
- 4
Cook the cream and fill small bowls with it.
- 5
Mix 80g of roasted hazelnuts and 20g of roasted almonds with 1 tablespoon of sugar, add 20g of melted butter and rose water.
- 6
Cut the malsouka sheets and make sticks.
- 7
Fry the sticks or bake them at 180°C for 15-20 minutes.
- 8
To serve: Pour 1/3 of the cream dessert into a dish, place two sticks cut into small pieces, then fill with the remaining cream dessert and decorate with dried fruits.
💡 Pro Tips
- ✓Heat milk to exactly 180°F (just before simmering) to prevent curdling when tempering with eggs, as proteins denature above 185°F causing lumpy custard.technique180°F
- ✓Temper the egg mixture by adding hot milk in a thin stream while whisking constantly to prevent scrambling - add only 1/4 cup at a time initially.technique1/4 cup increments
- ✓Cook the custard to exactly 170°F while stirring constantly - it will coat a spoon and hold a line drawn with your finger when properly thickened.timing170°F
- ✓Toast nuts at 350°F for 8-10 minutes until fragrant to develop Maillard reactions that intensify flavor compounds by 300-400%.ingredient350°F, 8-10 minutes
- ✓Brush malsouka sheets with melted butter at 2g per sheet before cutting to ensure even browning and prevent cracking during baking.technique2g per sheet
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Zriga Dessert
Indulge in the delightful flavors of Zriga, a classic Tunisian treat that will transport your taste buds to North Africa! This irresistible dessert features crispy, golden pastry sticks enveloped in a velvety cream, creating a perfect harmony of textures. With just a sprinkle of cinnamon and a drizzle of honey, this sweet creation is sure to become a favorite in your dessert repertoire!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 20g melted butter (1.4 tbsp)
- 2 eggs
- 500ml milk (16.9 fl oz)
🫙Pantry Staples(4)
- 40g starch (1.41 oz)
- 4 tablespoons sugar (60 ml)
- 1 tablespoon sugar (15 ml)
- sugar vanilla
📦Other(4)
- 20g roasted almonds (0.71 oz)
- 80g roasted hazelnuts (2.82 oz)
- malsouka sheets
- rose water
👨🍳 Instructions
- 1
Heat 500ml of milk with sugar vanilla.
- 2
Mix 2 eggs with 4 tablespoons of sugar and 40g of starch.
- 3
Add the milk to the egg mixture.
- 4
Cook the cream and fill small bowls with it.
- 5
Mix 80g of roasted hazelnuts and 20g of roasted almonds with 1 tablespoon of sugar, add 20g of melted butter and rose water.
- 6
Cut the malsouka sheets and make sticks.
- 7
Fry the sticks or bake them at 180°C for 15-20 minutes.
- 8
To serve: Pour 1/3 of the cream dessert into a dish, place two sticks cut into small pieces, then fill with the remaining cream dessert and decorate with dried fruits.
💡 Pro Tips
- ✓Heat milk to exactly 180°F (just before simmering) to prevent curdling when tempering with eggs, as proteins denature above 185°F causing lumpy custard.technique180°F
- ✓Temper the egg mixture by adding hot milk in a thin stream while whisking constantly to prevent scrambling - add only 1/4 cup at a time initially.technique1/4 cup increments
- ✓Cook the custard to exactly 170°F while stirring constantly - it will coat a spoon and hold a line drawn with your finger when properly thickened.timing170°F
- ✓Toast nuts at 350°F for 8-10 minutes until fragrant to develop Maillard reactions that intensify flavor compounds by 300-400%.ingredient350°F, 8-10 minutes
- ✓Brush malsouka sheets with melted butter at 2g per sheet before cutting to ensure even browning and prevent cracking during baking.technique2g per sheet