Honey Almond Briouats, the Crispy Moroccan Pastry
Almond briouats are one of the great sweets of Morocco’s big occasions: Ramadan, weddings, holidays. Small golden triangles, crisp on the outside, hiding an almond paste perfumed with orange blossom water inside, dipped in honey until they glisten.
Making them is genuinely enjoyable, even if the folding takes a little patience. The key is keeping the almond paste firm and sealing the triangles well so they don’t open up while frying.
Honey Almond Briouats, the Crispy Moroccan Pastry
المقادير
Method
- Grind the blanched almonds with the sugar and cinnamon until they form a paste, then add the orange blossom water and butter and knead together.
- Shape the almond paste into small fingers.
- Cut the pastry sheets into strips, place an almond finger at the end, and fold the sheet into successive triangles.
- Seal the final edge with a little egg yolk so the triangle doesn't open.
- Fry the briouats in medium-hot oil until golden, then drain them.
- Warm the honey and dip the hot briouats in it for a minute, then lift them out and sprinkle with sesame seeds. Let them cool before storing.
ملاحظات
Dip the briouats in honey while they're still hot so they soak it up properly.
You can fill them with cheese or fish for a savory version served alongside harira.
Secrets for crisp, well-sealed briouats
The first secret is in the almond paste: don’t over-grind it, or it releases its oil and turns sticky, impossible to roll. I add the sugar gradually and stop the moment the paste holds together between my fingers. Blanching the almonds well before peeling makes the job easier and gives a smooth white paste. When folding, keep each triangle tight and seal the final corner with egg yolk, which is what stops the briouats from opening in the oil. Most important of all, fry at medium heat, because oil that is too hot browns the surface too fast and leaves the inside raw.
Variations and substitutions for the filling
For a deeper flavour you can replace part of the almonds with walnuts or cashews, or add a pinch of nutmeg alongside the cinnamon. I sometimes grate a little lemon zest over the paste, which brings a lovely freshness against the honey. Warka (brick pastry) sheets are the classic choice, but if you can’t find them use thin dioul pastry or even filo, doubling the layers slightly. To tone down the sweetness, dip the briouats in honey loosened with a little orange blossom water rather than pure honey, or dust them with icing sugar instead of soaking them through.
How to serve them and what to pair
Almond briouats are served cold, once the honey has set and the surface glistens with sesame. During Ramadan they go on the pastry platter beside chebakia and dates, and they are eaten with a glass of mint tea that cuts their sweetness. For weddings and feasts they are arranged in a pyramid with the other almond sweets. I also like to offer them with a black coffee or a hot cinnamon drink to guests who shy away from too much sugar. They make a perfect bite next to a glass of almond milk during late evenings.
Storing and making ahead
Let the briouats cool completely before putting them away, or steam will condense in the container and they will lose their crunch. They keep for two weeks in an airtight container, away from moisture; slip a sheet of baking paper between the layers so they don’t stick. You can also plan ahead cleverly: fold the raw triangles, lay them on a tray, freeze them, then transfer to a bag, and fry them straight from frozen when needed. If they have dried out a little after a few days, a quick pass through a warm oven brings back some crispness before serving.
Frequently asked questions
Can the briouats be baked instead of fried?
Yes, brush them with butter and bake until golden, but frying gives a crispier result.
What can I use instead of orange blossom water?
You can use rose water or vanilla, with a slight difference in flavor.
How long do almond briouats keep?
They keep for two weeks in an airtight container, away from moisture.
Why do the triangles open during frying?
Usually because the folding isn't tight enough or the final corner wasn't sealed properly with egg yolk. Make sure every fold is snug and the corner is stuck down before you slide the briouats into the oil.
Can the briouats be frozen before frying?
Yes, fold the raw triangles and lay them on a tray to freeze before transferring them to a bag. Fry them straight from frozen, with no thawing.
Why did my almond paste turn sticky and hard to shape?
Because the almonds were over-ground and released their oil. Add a little icing sugar so the paste firms up again and becomes easy to roll.
Photo: Wikimedia Commons — CC BY-SA
