Moroccan Anise Briouats with Honey Glaze

Name: Moroccan Anise Briouats with Honey Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 briouats
Cuisine: Dessert
Ingredients: Blanched almonds; Powdered sugar; Anise seeds; Ground cinnamon; Orange blossom water; Unsalted butter; Filo pastry sheets; Unsalted butter; Honey; Orange blossom water; Vegetable oil

Sweet Pastries with a Floral Twist

Crispy, golden pastries filled with almond, anise and aromatic spices, and finished with a sweet, sticky honey glaze.

1 h 45 min
24 briouats
Intermediate

Ingredients

For the Almond Filling

Blanched almonds

2 cups, ground

Powdered sugar

1 cup

Anise seeds

1 teaspoon

Ground cinnamon

1 teaspoon

Orange blossom water

1 tablespoon

Unsalted butter

1 tablespoon, melted

For the Pastry

Filo pastry sheets

12 sheets

Unsalted butter

1/2 cup, melted

For the Honey Glaze

Honey

1/2 cup

Orange blossom water

1/4 cup

For Frying

Vegetable oil

for deep frying

Preparation

Preparing the Almond Filling

Combine dry ingredients

Combine ground almonds, powdered sugar, anise seeds, and cinnamon in a bowl.

Add wet ingredients

Add orange blossom water and melted butter; mix until it forms a paste.

Shape filling

Divide the paste into 2-tablespoon portions and shape into small logs.

Preparing the Pastry

Cut filo sheets

Cut each filo sheet into strips, approximately 3 inches wide.

Brush with butter

Brush the strips with melted butter.

Fold into triangles

Place a log of almond filling at one end, fold the pastry into triangles by repeatedly folding over the filling.

Cooking Process

Fry the briouats

Heat vegetable oil in a deep pan and fry briouats in batches until golden brown on both sides.

For an extra-crispy texture, fry in small batches.

Make the honey glaze

Combine the honey and orange blossom water in a small pot over low heat until well-mixed.

Glaze the briouats

Dip fried briouats in the warm honey glaze and let excess drip off.

Plating & Serving