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- Moroccan filo pastry briouats
Moroccan filo pastry briouats
Ingredients
Step by step process
Preparing the Almond Filling
- 1
The filo pastry briouats rests on an aromatic almond filling. In a bowl, mix ground almonds with icing sugar and ground cinnamon. Add rose water and melted butter and mix into a compact mass that holds together.
Shaping the Triangles
- 2
Cut the pastry into strips about 8 cm wide and brush thoroughly with melted butter. Cover the remaining sheets with a damp cloth so they do not dry out. Place a walnut-sized ball of almond filling at one end of each strip. Fold repeatedly to form a compact triangle and seal the end with a drop of butter.
- 3
Set the finished triangles on a lightly floured surface. You can also bake them in an oven preheated to 180 °C for about 15 to 18 minutes until golden, a lighter option without frying.
Frying and Glazing
- 4
Heat oil in a deep pot to 170 °C. Fry the pastries in batches for 2 to 3 minutes until golden brown, turning once. Remove and drain briefly on paper towels.
- 5
Heat honey in a saucepan over medium heat. Place the hot pastries in the warm honey and leave to absorb for 1 to 2 minutes. Remove, shake off excess honey and sprinkle with sesame seeds. Leave to cool on a wire rack.
More tips:
Keep the filo sheets under a damp cloth, they dry out and crack fast in the air.
Only warm the honey, never boil it, or it hardens once cool.
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Topic: Moroccan Cuisine
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