Toasted Moroccan Almond Briouats with Honey-Orange Glaze

Name: Toasted Moroccan Almond Briouats with Honey-Orange Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 briouats
Cuisine: Dessert
Ingredients: Blanched almonds; Granulated sugar; Cinnamon; Orange blossom water; Unsalted butter, melted; Phyllo dough sheets; Unsalted butter, melted; Honey; Fresh orange juice; Orange zest; Sesame seeds; Slivered almonds

A delightful Moroccan pastry with a sweet, nutty filling wrapped in crispy phyllo.

These exquisite Moroccan briouats are perfect for dessert or a sweet treat. Filled with a rich almond paste and covered in a fragrant honey-orange glaze, they are sure to impress.

1 h 30 min
12 briouats
Intermediate

Ingredients

For the Almond Filling

Blanched almonds

2 cups

Granulated sugar

1/2 cup

Cinnamon

1 tsp

Orange blossom water

1/2 tsp

Unsalted butter, melted

2 tbsp

For the Phyllo Wrapping

Phyllo dough sheets

12 sheets

Unsalted butter, melted

1/2 cup

For the Honey-Orange Glaze

Honey

1/2 cup

Fresh orange juice

1/4 cup

Orange zest

1 tsp

For Garnishing

Sesame seeds

2 tbsp

Slivered almonds

2 tbsp

Preparation

Preparing the Almond Filling

Preheat Oven

Preheat the oven to 350°F (175°C).

Toast Almonds

Place the blanched almonds on a baking sheet and toast for 10-15 minutes until golden.

Prepare Almond Paste

Grind the toasted almonds, sugar, and cinnamon in a food processor until finely ground. Add orange blossom water and melted butter to form a thick paste.

Preparing the Phyllo Wrapping

Unfold Phyllo

Carefully unfold the phyllo dough. Keep it covered with a damp towel to prevent it from drying out.

Work quickly to prevent phyllo from drying out.

Butter the Phyllo

Place one sheet of phyllo on a clean surface and brush with melted butter.

Use a pastry brush for even butter distribution.

Assemble Briouats

Fold the sheet lengthwise to make a long strip and place a tablespoon of almond filling at one end. Fold into a triangle, continuing to fold until the end of the strip.

Cooking Process

Bake Briouats

Arrange the filled phyllo triangles on a lined baking tray and bake for 20-25 minutes, or until golden brown.

Prepare Glaze

In a small saucepan, heat honey, orange juice, and zest until syrupy.

Glaze Briouats

Dip each briouat in the warm honey-orange glaze. Allow excess to drip off before placing on a wire rack.

Plating & Serving