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.

Nutriscore Rating: 52/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 16

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

Directions

Step 1

Toast the blanched almonds in a dry skillet over medium heat until golden brown, about 5 minutes. Let them cool.

Step 2

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.

Step 3

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.

Step 4

Divide the almond paste into small portions and shape each into a cigar-like log approximately 3 inches long and 1/2 inch thick.

Step 5

On a clean surface, lay out one sheet of phyllo pastry and cut it into strips approximately 2.5 inches wide.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Sprinkle the tops of the honey-coated briouats with sesame seeds while the honey is still warm.

Step 10

Let the briouats cool completely before serving. Enjoy!

Nutrition Facts

Serving size	1411 grams (1411.0g)

Amount per serving	% Daily Value*
Calories	7246

Total Fat 610.50g	783%
Saturated Fat 88.50g	443%
Polyunsaturated Fat 288.20g
Cholesterol 66mg	22%
Sodium 588mg	26%
Total Carbohydrate 484.50g	176%
Dietary Fiber 30.00g	107%
Total Sugars 352.60g
Protein 66.60g	133%

Vitamin D 0IU	0%
Calcium 743mg	57%
Iron 15mg	83%
Potassium 2102mg	45%

*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.

Source of Calories

Fat: 71.4%

Protein: 3.5%

Carbs: 25.2%