- Pears - 4 guda
- Lemon - 0.5 Kayan
- Ghee (man shanu) - 30 Grams
- goro kernels - 100 Grams
- Wandan sukari - 4 Art. spoons (2 tablespoons for pears, 2 - don walnuts)
- sheets filo pastrys - 6 Pieces
- Farancin Faransa - - Don dandana
- man shanu - - Don dandana
Kwasfa pears gaba ɗaya, a yanka a kananan cubes, zuba ruwan 'ya'yan lemun tsami. A cikin kwanon frying, narke man shanu mai narkewa, sannan kuma kara pears. Fry har sai sun juya launin ruwan kasa, sannan kuma ƙara 2 tablespoons na powdered sukari. Fry don wasu 'yan mintoci kaɗan, yana motsawa lokaci-lokaci har sai sun zama caramelized. Ajiye. Finely sara da gyada. A cikin kwanon frying a kan zafi mai zafi, sanya kwayoyi da 2 tablespoons na powdered sukari. Tsoma baki a yayin da sukari ya fara narke, ci gaba har sai kwayoyi suka zama caramelized. Ajiye. Ɗauki rabi na ganye na filo pastrys kuma ninka cikin rabi don yin dogon zango. Yada tarin tablespoon na pear + walnuts a ƙarshen tsiri. Rage kullu a cikin wani alwali. Ya kamata a yi wani gurasa a kan tip. Wannan sashi ya kamata a greased tare da ruwa ko fata fata kuma rufe ambulaf. Shin wannan tare da dukkanin ganyen 6 na kullu. Ya kamata ya fita 12 envelopes. Nan da nan kafin yin hidima, fry envelopes zuwa launin ruwan zinariya a bangarorin biyu. Ku bauta a kan farantin. 3 envelope ga kowane bako, yi ado tare da sauran pears da kwayoyi, da kuma kewaye da mai kulawa, misali.
Ayyuka: 4