100g LA GAZELLE Halva
3 large apples 50g raisins
2 teaspoons cinnamon
8 breek sheets(=wafer-thin pastry)
Juice of 1/2 lemon.
Grate the apples into a bowl. Add the lemon juice, the raisins, the cinnamon, and the LA GAZELLE halva (crushed with a fork), blend into a smooth stuffing. Lay out 4 breek sheets on the working surface, and spread the remaining four sheets over them.
Divide the stuffing equally among these last four sheets, placing it in the centre of each, fold the ends of each sheet towards the centre into a purse and fasten it with a toothpick. Brush the purses lightly with olive oil and put in a well-greased baking dish.
Bake for 20 to 25 minutes at 180°C (do not allow the purses to get too much colour).
Sprinkle with icing sugar and serve hot.
Divide the stuffing equally among these last four sheets, placing it in the centre of each, fold the ends of each sheet towards the centre into a purse and fasten it with a toothpick. Brush the purses lightly with olive oil and put in a well-greased baking dish.
Bake for 20 to 25 minutes at 180°C (do not allow the purses to get too much colour).
Sprinkle with icing sugar and serve hot.
