Moroccan cuisine · Desserts & Sweets

Almond Briouats with Honey

Crispy pastry triangles filled with almond-cinnamon paste, deep-fried and dipped hot into warm honey.

Ingredients · for 6 servings

• 10 sheets phyllo pastry
• 300g ground almonds
• 120g powdered sugar
• 1 tsp cinnamon
• 2 tbsp orange blossom water
• 40g butter
• 1 egg white
• 250g honey
• 500ml oil for frying
• 2 tbsp sesame seeds

Instructions

1. Knead the ground almonds, powdered sugar, cinnamon, the soft butter and the orange blossom water into a mouldable paste and chill for 20 minutes.
2. Cut the phyllo sheets into strips about 8cm wide and keep them under a damp cloth so they don't dry out while you work.
3. Place a heaped teaspoon of almond paste at the end of each strip and fold it flag-style into a tight triangle; seal the final edge with beaten egg white.
4. Heat the frying oil to 170°C (340°F) and fry the briouats in batches for 2–3 minutes until golden brown, turning once; drain briefly on paper towels.
5. Warm the honey in a shallow pan over low heat until it becomes runny – it must not boil – and dip the hot triangles in it for 1–2 minutes.
6. Let the briouats drain on a wire rack, sprinkle with sesame seeds and serve warm or cooled with mint tea.