“Boulou” is a Tunisian dessert from Jewish origins. It is kind of rolled biscuits with jam, genereously parfumed with geranium water. It’s an easy dessert to enjoy during breakfast or in the afternoon.

Boulou

RECIPE

  •  170°C
  •  30 min.
  • Beat the eggs in a large bowl then add baking powder and vanilla powder.
  • Add the geranium water and sugar and mix.
  • Add vegetable oil and melted butter to your mixture.
  • Add half of the quantity of flour and mix well.
  • Add the remaining flour. Now the dough is much easier to spread.
  • Spread the dough in a circle half a centimeter thin, give or take.
  • Spread the jam on the dough and roll.
  • Place the “baguette” on a parchment paper.
  • Brush the baguette with the egg yolk and decorate with crushed almonds.
  • Bake in a preheated oven for 25 to 35 minutes at 170°C.
  • Once the rolled biscuits are ready, cut into slices while still warm.
ENJOY YOUR HOMEMADE TREAT!
Boulou