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.

Delicate Moroccan Rose Water Infused Briouats with Almond Filling

Name: Delicate Moroccan Rose Water Infused Briouats with Almond Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 briouats
Cuisine: Dessert
Ingredients: Almond meal; Powdered sugar; Cinnamon; Unsalted butter, melted; Rose water; Phyllo dough sheets; Unsalted butter, melted; Water; Sugar; Honey; Rose water; Powdered sugar; Blanched almond slivers

Delightful Moroccan Pastry with a Hint of Rose

Explore the subtleties of Moroccan cuisine with these delicate briouats, filled with a sweet almond mixture and delicately infused with rose water.

1 h 30 min
12 briouats
Intermediate

Ingredients

For the Almond Filling

Almond meal

200g

Powdered sugar

100g

Cinnamon

1 tsp

Unsalted butter, melted

3 tbsp

Rose water

3 tbsp

For the Pastry

Phyllo dough sheets

12 sheets

Unsalted butter, melted

100g

For the Syrup

Water

250ml

Sugar

200g

Honey

2 tbsp

Rose water

2 tbsp

For Garnishing

Powdered sugar

for dusting

Blanched almond slivers

Preparation

Preparing the Almond Filling

Combine dry ingredients

In a bowl, combine almond meal, powdered sugar, and cinnamon.

Add butter and rose water

Add melted butter and rose water, mixing until a paste forms.

Portion the filling

Divide the filling into 12 equal portions.

Preparing the Phyllo

Cut phyllo sheets

Carefully cut the phyllo sheets into strips about 10cm wide.

Keep damp

Cover with a damp cloth to prevent drying.

Keep phyllo sheets damp to avoid brittleness.

Brush with butter

Brush each strip with melted butter as you work.

Roll the phyllo tightly to keep the filling secure during frying.

Cooking Process

Rolling the Briouats

Fold each buttered strip of phyllo around an almond filling portion in a triangular shape.

Frying the Briouats

Heat vegetable oil in a pan over medium heat and fry the briouats until golden.

Soaking in Syrup

Immerse the hot briouats in syrup and let them soak for 2-3 minutes.

Plating & Serving