Preparation
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For the filling, place a pan on the heat with water, sugar and lemon zest. Let it boil until it reaches the pearl stage.
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Add the puréed grain and let it boil for 3 minutes, stirring constantly. Remove from the heat and let it cool. Add the beaten egg yolks and heat again, stirring constantly until it thickens. Remove and let cool.
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For the dough, mix the flour, butter, salt and brandy in a bowl. Add the water little by little, kneading well. Cover with cling film and let it rest for 30 minutes.
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On a table, sprinkle with flour and roll out the dough thinly. Place some of the filling on top, fold the dough and cut into a half moon shape and press down with your fingertips.
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In a frying pan with hot oil, fry the raisins and drain on absorbent paper.
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In a bowl with sugar and cinnamon, pass the sour grapes while they are still hot.
