Briouats aux Amandes
Moroccan Almond Pastries
Delicate, crispy phyllo rolls filled with a fragrant almond paste, sweetened and often enjoyed with honey. These are a popular treat, especially during Ramadan.
🧂 Ingredients
- 300 g Blanched almonds(Ensure they are blanched (skins removed) for a smoother filling.)
- 150 g Granulated sugar
- 12 sheets Warqa or phyllo dough sheets(Warqa is traditional, but good quality phyllo dough can be substituted. Thaw according to package directions.)
- 2 tbsp Orange blossom water(Adjust to taste, as potency can vary.)
- 100 g Unsalted butter(Melted, for brushing phyllo.)
- approx. 200 ml Honey(For dipping. Warm slightly if too thick.)
- 1 tsp Ground cinnamon(Optional, for the almond filling.)
- for frying Vegetable oil or neutral oil(Enough to fill your pot to a depth of at least 2 inches.)
👨🍳 Instructions
- 1
Prepare the almond filling: In a food processor, combine the blanched almonds and granulated sugar. Pulse until the almonds are finely ground, resembling coarse sand. Be careful not to over-process into a paste at this stage. Add the orange blossom water and optional cinnamon. Process briefly until just combined and the mixture starts to hold together when squeezed. Transfer to a bowl and let it rest for at least 30 minutes to allow the flavors to meld.
⏱️ 20 minutes (plus 30 minutes resting) - 2
Form the filling into cylinders: Take about a tablespoon of the almond mixture and roll it between your palms to form a compact cylinder, approximately 7-8 cm (3 inches) long and 1.5 cm (0.5 inch) thick. Repeat with the remaining almond mixture. You should get about 24 cylinders.
⏱️ 15 minutes - 3
Prepare the phyllo: Unroll the phyllo dough sheets. Keep them covered with a damp kitchen towel to prevent them from drying out. Cut each sheet in half lengthwise, so you have long, narrow strips. Take one strip at a time, brush it lightly with melted butter.
⏱️ 10 minutes - 4
Assemble the briouats: Place an almond cylinder at one end of a buttered phyllo strip. Fold the phyllo strip over the cylinder, then fold in the sides to enclose it, and continue rolling tightly to form a neat cigar shape. Brush the final seam with a little butter to seal. Repeat with the remaining filling and phyllo strips.
⏱️ 20 minutes - 5
Fry the briouats: Heat about 2 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully add a few briouats at a time, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are a beautiful golden brown and crispy. Use a slotted spoon to remove them from the oil and drain briefly on paper towels.
⏱️ 15-20 minutes - 6
Dip in honey: While the briouats are still hot, immediately dip them into the warmed honey, ensuring they are well coated. Let the excess honey drip off before placing them on a wire rack to set slightly. You can sprinkle with sesame seeds if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓For best results, fry the briouats until they are deeply golden brown and crisp.
- ✓Dipping the briouats in honey while they are still hot allows the honey to penetrate the pastry and create a lovely glaze.
- ✓These are best enjoyed fresh, within a day or two of making.
- ✓Ensure your oil is at the correct temperature; too low and they will be greasy, too high and they will burn before cooking through.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Shape the filling into small triangles before wrapping for 'triangle briouats'.
- Add toasted sesame seeds to the almond filling for added texture and flavor.
- After frying, you can dust with powdered sugar instead of dipping in honey for a less sweet option.