Delicate Moroccan Rose Water Infused Briouats with Almond Filling
Explore the subtleties of Moroccan cuisine with these delicate briouats, filled with a sweet almond mixture and delicately infused with rose water.
Preparation
Get these tasks done before you start cooking.
Preparing the Almond Filling
- 1
Combine dry ingredients
In a bowl, combine almond meal, powdered sugar, and cinnamon.
- 2
Add butter and rose water
Add melted butter and rose water, mixing until a paste forms.
- 3
Portion the filling
Divide the filling into 12 equal portions.
Preparing the Phyllo
- 1
Cut phyllo sheets
Carefully cut the phyllo sheets into strips about 10cm wide.
- 2
Keep damp
Cover with a damp cloth to prevent drying.
Tip: Keep phyllo sheets damp to avoid brittleness.
- 3
Brush with butter
Brush each strip with melted butter as you work.
Tip: Roll the phyllo tightly to keep the filling secure during frying.
How to Make Delicate Moroccan Rose Water Infused Briouats with Almond Filling
Total time: 2 h · Yields 4 servings
- 1
Rolling the Briouats
Fold each buttered strip of phyllo around an almond filling portion in a triangular shape.
- 2
Frying the Briouats
Heat vegetable oil in a pan over medium heat and fry the briouats until golden.
- 3
Soaking in Syrup
Immerse the hot briouats in syrup and let them soak for 2-3 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container at room temperature for up to 3 days.
Can I make this ahead?
Yes, you can prepare the filling ahead and refrigerate it for up to two days before assembling.
What can I substitute for phyllo dough?
Spring roll wrappers can be used as a substitute, though the texture will vary slightly.
Can I make it nut-free?
Swap almond meal for ground sunflower seeds for a nut-free version.
How do I reheat leftovers?
Warm them gently in an oven preheated to 150°C for 5-7 minutes to revive the crispness.
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