Moroccan cuisine · Desserts & Sweets

Briouat bel Louz wa Assel

Crisp pastry rolls filled with almond paste, dipped in warm honey right after frying and sprinkled with sesame.

Ingredients · for 6 servings

• 12 sheets warqa pastry (or filo pastry)
• 300 g ground almonds
• 120 g powdered sugar
• 1 tsp cinnamon
• 3 tbsp orange blossom water
• 50 g soft butter
• 1 egg yolk
• 300 g honey
• 2 tbsp sesame seeds
• 1 l oil for frying

Instructions

1. Knead the ground almonds, powdered sugar, cinnamon, 2 tbsp orange blossom water, and the soft butter into a firm, moldable paste, and shape into 24 finger-thick rolls.
2. Cut the pastry sheets into strips about 8 cm wide, place an almond roll at the bottom end of each, and fold the strip into a triangular or elongated parcel.
3. Brush the ends with the beaten egg yolk and press firmly, so the rolls don't open while frying.
4. Heat the oil to 170 °C and fry the briouat in batches for 2–3 min, turning once, until evenly golden brown and crisp.
5. Warm the honey with the remaining orange blossom water in a shallow pot until lukewarm, and bathe the hot rolls in it for 1 min, until glossy.
6. Lift out with a slotted spoon onto a rack, sprinkle immediately with sesame seeds, and drain well before serving.