📝 About This Recipe
Transport your senses to the bustling souks of Marrakesh with these exquisite Moroccan Briouats, a quintessential pastry that balances savory-sweet flavors with a delicate, shattering crunch. These triangular gems feature a rich, aromatic almond paste scented with orange blossom water and cinnamon, all encased in paper-thin warqa or phyllo dough. Whether served at a festive celebration or as a sophisticated teatime treat, their golden, honey-glazed exterior and fragrant heart make them an unforgettable staple of Mediterranean pastry craft.
🥗 Ingredients
Almond Filling
- 500 grams Blanched Almonds (skins removed and dried)
- 150 grams Granulated Sugar
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 1 teaspoon Cinnamon (ground)
- 1/4 teaspoon Mastic (Gum Arabic) (crushed with a pinch of sugar)
- 2-3 tablespoons Orange Blossom Water (high quality)
Pastry and Assembly
- 500 grams Phyllo Dough or Warqa (thawed if frozen)
- 1/2 cup Unsalted Butter (melted and clarified)
- 1 Egg Yolk (beaten, for sealing the edges)
- 2 cups Vegetable Oil (for frying)
The Glaze and Garnish
- 500 grams Honey (preferably wildflower or orange blossom)
- 1 tablespoon Orange Blossom Water (to scent the honey)
- 2 tablespoons Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Begin by preparing the almond paste. Take half of the blanched almonds (250g) and fry them in a small amount of oil until golden brown. Drain on paper towels and let cool.
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2
In a food processor, pulse the fried almonds and the remaining raw almonds with the sugar until they form a fine, grainy paste. Be careful not to over-process into almond butter.
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3
Transfer the almond mixture to a large bowl. Add the 2 tablespoons of softened butter, cinnamon, crushed mastic, and orange blossom water. Knead by hand until the mixture is smooth and holds together easily.
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4
Shape the almond paste into small, uniform balls, about the size of a cherry (roughly 15-18 grams each). Set aside on a tray.
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5
Prepare your pastry. If using phyllo, stack 3 sheets and cut them into long strips about 2.5 inches (6 cm) wide. Keep the remaining dough covered with a damp cloth to prevent drying.
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6
Lightly brush a strip of dough with melted butter. Place one almond ball at the bottom end of the strip and flatten it slightly into a triangle shape.
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7
Fold the corner of the dough over the filling to form a triangle. Continue folding the triangle up the strip, alternating sides (like folding a flag), ensuring the filling is completely enclosed.
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8
When you reach the end of the strip, trim any excess dough. Dab a small amount of beaten egg yolk on the final flap and tuck it into the fold to seal the briouat securely.
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9
Repeat the process until all almond balls are used. Arrange the briouats on a tray and let them sit uncovered for 20 minutes to 'dry' slightly—this helps achieve a crispier finish.
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10
In a wide pot, heat the honey with 1 tablespoon of orange blossom water over low heat until it is warm and fluid. Do not let it boil. Keep it warm on the side.
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11
Heat the vegetable oil in a deep frying pan to 350°F (175°C). Fry the briouats in batches, turning frequently, until they are a light golden brown on both sides (about 3-4 minutes).
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12
Immediately lift the hot briouats from the oil with a slotted spoon and drop them directly into the warm honey. Let them soak for at least 5-10 minutes to absorb the sweetness.
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13
Remove the briouats from the honey and place them in a colander or on a wire rack to drain off the excess syrup.
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14
While still sticky, sprinkle the corners or the center with toasted sesame seeds for a beautiful, traditional finish.
💡 Chef's Tips
Use high-quality orange blossom water; the cheap versions can taste soapy and ruin the delicate almond flavor. If you prefer a lighter version, you can bake the briouats at 375°F (190°C) for 15 minutes until golden, then soak in honey. Ensure your oil isn't too hot; if they brown too quickly, the pastry won't be crunchy all the way through. Store the finished briouats in an airtight container at room temperature for up to a week, or freeze them for up to two months. When folding, don't wrap too tightly, as the almond paste expands slightly when heated and could burst the pastry.
🍽️ Serving Suggestions
Serve alongside a steaming glass of Moroccan Mint Tea for the most authentic experience. Pair with a side of fresh pomegranate seeds or sliced oranges dusted with cinnamon to cut through the sweetness. Arrange on a silver platter with other Moroccan sweets like 'Chebakia' for a stunning dessert display. Add a dollop of thick Greek yogurt or crème fraîche on the side if serving as a plated dessert. Enjoy as a mid-afternoon energy boost with a cup of strong, dark coffee.