Moroccan Anise Briouats with Honey Glaze
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
For the Pastry
For the Honey Glaze
For 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.
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
Moroccan Anise Briouats with Honey Glaze
Moroccan Anise Briouats with Honey Glaze
Plating & Serving
Arrange the briouats in a decorative pattern on a serving platter and drizzle extra honey glaze over the top before serving.