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Honey Almond Briouats, the Crispy Moroccan Pastry

Triangles of warqa pastry filled with an almond paste scented with orange blossom water, fried then dipped in honey and sprinkled with sesame seeds.
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مدة التحضير 45 minutes
مدة الطهي 20 minutes
الوقت الكلي 1 hour 5 minutes
عدد الحصص: 8 people
Ingredients Method Notes

المقادير
  

  • 1 package of warqa (brick) pastry sheets
  • 500 g blanched, peeled almonds
  • 1 cup powdered sugar
  • 1 tablespoon orange blossom water
  • 1 teaspoon cinnamon
  • 1 knob of melted butter
  • 1 egg yolk to seal the edges
  • Oil for frying
  • 1 kg honey + toasted sesame seeds for garnish

Method
 

  1. 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.
  2. Shape the almond paste into small fingers.
  3. Cut the pastry sheets into strips, place an almond finger at the end, and fold the sheet into successive triangles.
  4. Seal the final edge with a little egg yolk so the triangle doesn't open.
  5. Fry the briouats in medium-hot oil until golden, then drain them.
  6. 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

Seal the triangles well so the filling doesn't escape during frying.
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.