Almond Briouats Coated with Honey Syrup

Almond briouats are traditional Moroccan pastries with a crisp, golden shell and a soft almond filling. After frying, the triangular pastries are dipped in warm honey scented with orange blossom water.

Ingredients

For the almond filling

• 250 g blanched almonds
• 100 g sugar
• 2 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1 to 2 tablespoons orange blossom water

For assembling and frying

• Thin pastry sheets, such as warqa, brick pastry or phyllo
• Melted butter for brushing
• Flour mixed with a little water to make a sealing paste
• Neutral oil for frying

For the honey coating

• Honey
• Orange blossom water, to taste
• Toasted sesame seeds for garnish, optional

Preparation

1. Finely grind the almonds with the sugar. Add the melted butter, cinnamon and enough orange blossom water to form a firm, smooth paste.
2. Shape the almond paste into small balls or short logs.
3. Cut the pastry into long strips and keep unused sheets covered so they do not dry out.
4. Brush a strip lightly with melted butter. Place one portion of filling near the bottom, then fold the pastry diagonally over the filling. Continue folding from side to side to form a compact triangle.
5. Seal the final flap with the flour-and-water paste. Repeat with the remaining pastry and filling.
6. Warm the honey gently with a small amount of orange blossom water. Do not let it burn.
7. Fry the briouats in batches until crisp and evenly golden. Drain briefly, then place them directly into the warm honey.
8. Turn the pastries to coat them thoroughly. Remove them to a rack or strainer and allow the excess honey to drain.
9. Sprinkle with toasted sesame seeds if desired and leave to cool before serving.

Serving and Storage

Serve the briouats at room temperature with Moroccan mint tea or coffee. Once completely cool, keep them in an airtight container so the pastry remains crisp.