Moroccan
⭐ Highly Rated
25 minmedium
MoroccanDessert
Recipe Story
origins & traditionsBriouats are one of the most cherished Moroccan sweet pastries, featuring thin sheets of warqa or phyllo dough wrapped around a fragrant almond filling perfumed with orange blossom water and cinnamon. After being fried to golden perfection, these delicate triangles are bathed in warm honey syrup infused with orange blossom, creating an irresistible combination of textures - crispy exterior giving way to a soft, aromatic filling. The addition of toasted sesame seeds provides a delightful nutty contrast. These elegant pastries are traditionally prepared for weddings, religious holidays, and festive occasions, representing the refined art of Moroccan confectionery. While the technique requires some practice, the result is a sophisticated dessert that captures the essence of North African sweet traditions.
Instructions
step by step0/10 done
Prepare the almond filling by combining finely ground blanched almonds with granulated sugar, softened butter, cinnamon, and orange blossom water in a mixing bowl. Mix until a smooth, pliable paste forms. Set aside.
Toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside for garnish.
Cut phyllo dough sheets into strips approximately 3 inches wide and 12 inches long. Keep covered with a damp towel to prevent drying.
Take one phyllo strip and place a tablespoon of almond filling at one end. Fold one corner over the filling to form a triangle, then continue folding in a flag-fold pattern until you reach the end of the strip. Seal the edge with a dab of water. Repeat with remaining strips and filling.
Heat vegetable oil in a deep skillet or pot to 350°F. The oil should be about 2 inches deep.
Fry briouats in batches, 4-5 at a time, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
In a saucepan, combine honey with 2 tablespoons orange blossom water and warm over low heat until fluid, about 2 minutes.
While still warm, dip each briouat into the honey syrup, ensuring both sides are coated. Place on a serving platter.
Sprinkle toasted sesame seeds over the honey-coated briouats while the syrup is still sticky.
Allow to cool for 10 minutes before serving. The briouats will maintain their crispness while absorbing just enough honey syrup.
Briouats - Sweet Honey Almond Triangles
3.5 (74)
Crispy phyllo triangles filled with spiced almond paste and drenched in orange blossom honey syrup. These delicate pastries are a beloved treat served during celebrations and special gatherings.
medium
55 min
24 servings
Ingredients
0 of 8 checked
Almond Filling
- 2 cups Flour, blanched and finely ground
- 4 tablespoons Butter, softened
- 6 tablespoons Honey
- 1 1/2 teaspoons Cinnamon, ground
- 1 pieces Orange, zest and blossom water
- 1 pieces Eggs, beaten
For Frying
- 3 tablespoons Vegetable Oil
Honey Syrup
- 8 tablespoons Honey, warmed
Chef Tips
expert advice•Chef Notes: The key to perfect briouats lies in achieving the right consistency for the almond filling - it should be moist enough to hold together but not so wet that it makes the pastry soggy.
•If your filling seems too dry, add a touch more orange blossom water; if too wet, add more ground almonds.
•When working with phyllo dough, speed is essential as it dries out quickly.
•Keep unused sheets covered with a slightly damp cloth at all times.
•The folding technique may take practice, but don't worry if your first few triangles aren't perfect - they'll still taste delicious.
•Some cooks prefer to add finely chopped pistachios to the almond mixture for color and texture.
•The honey syrup should be warm but not hot when dipping, as this ensures better absorption without making the pastries soggy.
•If you prefer a less sweet version, reduce the honey dipping time or simply drizzle rather than fully immerse.
•Brush with melted butter before baking for better color.
Variations & Substitutions
make it your own•For a variation, you can add a pinch of ground mastic or mahlab to the filling for additional aromatic complexity.
•These can also be baked at 375°F for 20-25 minutes if you prefer a lighter alternative to frying, though they won't achieve the same level of crispness.
Storage & Reheating
keeping it freshStorage
Store briouats in an airtight container at room temperature for up to 3 days. Layer them between sheets of parchment paper to prevent sticking. They are best enjoyed within the first 24 hours when they maintain maximum crispness. Do not refrigerate as this will make them soggy and compromise the texture of the phyllo pastry.
Reheating
Briouats are best enjoyed at room temperature and do not require reheating. If they have lost some crispness after storage, you can refresh them in a 300°F oven for 5-7 minutes, but be careful not to burn the honey coating. Allow to cool before serving.
