Griwech - (Gree-wish) - Algerian Crispy Orange Blossom Pastry

Updated at: Thu, 17 Aug 2023 12:04:55 GMT

Step 1

Start by preparing the simple syrup. To prepare orange blossom infused simple syrup, add 4 cups of sugar to a medium saucepan. allow it to melt and start to brown (just barely, keep an eye on it to not burn it). Once it begins to brown, squeeze the juice of one lemon into it and add 3 cups of water. Bring to a boil and allow it to simmer on low for 30 minutes. This can simmer all while you are preparing the cookies so you won't feel like you're waiting so long for the syrup to thicken.

Step 2

When the syrup is thick in consistency (thinner than honey more like a corn syrup consistency), turn off the heat and add 2 teaspoons of orange blossom water into it. Mix and set aside for after frying to dip the pastries in immediately.

Step 3

If using honey, pour out honey (4 cups) into a medium saucepan and heat it for a few minutes. Then add orange blossom water to the honey.

Step 4

Mix the baking powder, flour and butter well until it is evenly incorporated. Preferably use a stand mixer.

Step 5

Add cinnamon as desired (and if you like cardamom or anise or other spices feel free to add them in).

Step 6

Next, add orange blossom water by the tablespoon to the dough and mix with a stand mixer (preferably) or by hand.

Step 7

Continue to add orange blossom water until the dough is able to hold its form in a ball and is not flakey and keeps one shape. Kind of like the consistency of play dough. Let the dough rest for at least 30 minutes before stretching.

Step 8

Flatten the dough as thin as you'd like. Use corn starch on the dough to prevent sticking. The more thin you flatten, the more crispy the pastry will be.

Step 9

Cut the dough into rectangle shapes using a pasta wheel roller to get a ridged border.

Step 10

Cut about 12 - 14 perforations on each piece not reaching the edges. See video for details.

Step 11

Fold the pastry in half twice sealing the edges. Then grab the middle of the lines and tuck one of the bases in and grab it from the other side in a smooth twist motion. (see video for details/technique).

Step 12

You should be left with a beautiful braid shape. Seal the edges and set aside until ready to fry.

Step 13

Heat oil about one inch deep in a frying pan. If you have a thermometer, the oil temperature should be around 365F. If not, use a wooden spoon to check that the oil bubbles around it. Keep the oil at a medium heat to avoid overheating and burning the exterior of the cookies and leaving the interior undercooked. This is critical.

Step 14

Fry the pastries for about 3-4 minutes on each side or until they are a nice light golden brown color.

Step 15

You have the option to sweeten these by soaking them in orange blossom infused simple syrup or orange blossom infused honey immediately after frying.

Step 16

Place them in the sweetener of choice for about 4-8 minutes and longer if you want them soaked in the sweetener. The texture will be affected by how long you leave them in the syrup and that is personal preference based. I like to leave them in for 5 minutes and remove to keep the crispiness alive.

Step 17

Once removed from the syrup. Place toasted sesame seeds on top and enjoy!

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