Honey Almond Briouats
Indulge in the sweet, crispy charm of Honey Almond Briouats, a traditional Moroccan treat that’s perfect for dessert lovers and adventurous foodies alike. These golden, triangle-shaped pastries feature a luscious almond filling crafted from toasted almonds, a hint of cinnamon, and aromatic orange blossom water, all wrapped in delicate phyllo sheets. Fried to perfection and dipped in warm honey for a glistening finish, each briouat promises a delightful contrast of crunchy texture and melt-in-your-mouth sweetness. Generously sprinkled with sesame seeds for a nutty touch, these elegant pastries make an irresistible addition to holiday spreads, tea-time gatherings, or any occasion that calls for a taste of Morocco. With just 45 minutes of prep time, this recipe creates 16 servings of pure joy! Keywords: Moroccan desserts, almond briouats, honey-dipped pastries, phyllo recipes.
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Recipe Information
Ingredients
- 250 grams blanched almonds
- 100 grams powdered sugar
- 30 grams unsalted butter
- 1 tablespoon orange blossom water
- 1 teaspoon ground cinnamon
- 8 sheets phyllo (or warqa) pastry sheets
- 500 ml vegetable oil
- 300 grams honey
- 2 tablespoons sesame seeds
Instructions
Toast the blanched almonds in a dry skillet over medium heat until golden brown, about 5 minutes. Let them cool.
In a food processor, grind the toasted almonds into a coarse powder. Do not over-process as you want the mixture to have some texture.
In a mixing bowl, combine the ground almonds, powdered sugar, melted butter, orange blossom water, and cinnamon. Mix well to form a firm almond paste that holds together when pressed.
Divide the almond paste into small portions and shape each into a cigar-like log approximately 3 inches long and 1/2 inch thick.
On a clean surface, lay out one sheet of phyllo pastry and cut it into strips approximately 2.5 inches wide.
Place one almond paste log onto the bottom of a phyllo strip. Fold the corner of the pastry over the log to form a triangle. Continue folding the pastry in triangles until the log is fully enclosed. Repeat with remaining almond paste and phyllo strips.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat. Fry the briouats in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Warm the honey in a saucepan over low heat. Once the briouats have cooled slightly, dip each one into the warm honey, ensuring they are fully coated. Remove and place them on a wire rack to drain excess honey.
Sprinkle the tops of the honey-coated briouats with sesame seeds while the honey is still warm.
Let the briouats cool completely before serving. Enjoy!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
