Moroccan Orange Blossom Briouat with Almond Filling

Name: Moroccan Orange Blossom Briouat with Almond Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 pieces
Cuisine: Dessert
Ingredients: 2 cups almonds; 1 cup powdered sugar; 1 teaspoon cinnamon; 2 tablespoons orange blossom water; 2 tablespoons unsalted butter; 12 sheets phyllo dough; ¼ cup butter; 1 cup honey; 2 tablespoons orange blossom water

A Sweet Moroccan Pastry Delight

Discover the taste of Morocco with these delicate, crispy pastries filled with a luscious almond mixture and infused with the exotic aroma of orange blossom water.

1 h 45 min
24 pieces
Intermediate

Ingredients

Almond Filling

2 cups almonds

blanched and finely ground

1 cup powdered sugar

1 teaspoon cinnamon

2 tablespoons orange blossom water

2 tablespoons unsalted butter

melted

Pastry

12 sheets phyllo dough

¼ cup butter

melted

Syrup

1 cup honey

2 tablespoons orange blossom water

Preparation

Preparing the Almond Filling

Combine dry ingredients

In a large bowl, combine ground almonds, powdered sugar, and cinnamon.

Add wet ingredients

Mix in the orange blossom water and melted butter until a smooth paste forms.

Shape logs

Shape the almond mixture into small logs, about 1 inch in length.

Preparing the Pastry

Cut phyllo strips

Cut phyllo sheets into strips, about 4 inches wide.

Brush with butter

Lightly brush each strip with melted butter.

Fold into triangles

Place an almond log at one end of the strip, folding the pastry diagonally to create a triangular shape covering the filling.

Cooking Process

Fry the Briouats

Heat oil to medium and fry each briouat until golden brown.

Use medium heat to ensure even cooking.

Make the Syrup

Simmer honey and orange blossom water for 5 minutes over low heat.

Stir occasionally to prevent burning.

Coat the Briouats

Dip the fried briouats into the syrup while still warm, then transfer to a rack to cool.

Allow excess syrup to drip off for a glossy finish.

Plating & Serving