Moroccan Orange Blossom Briouat with Almond Filling
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
Pastry
Syrup
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.
Make the Syrup
Simmer honey and orange blossom water for 5 minutes over low heat.
Coat the Briouats
Dip the fried briouats into the syrup while still warm, then transfer to a rack to cool.
Plating & Serving
Moroccan Orange Blossom Briouat with Almond Filling
Moroccan Orange Blossom Briouat with Almond Filling
Serve Warm
Serve briouats stacked on a decorative plate, allowing the honey glaze to glisten.