Toasted Moroccan Almond Briouats with Honey-Orange Glaze
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Almond Filling
- 1
Preheat Oven
Preheat the oven to 350°F (175°C).
- 2
Toast Almonds
Place the blanched almonds on a baking sheet and toast for 10-15 minutes until golden.
- 3
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
- 1
Unfold Phyllo
Carefully unfold the phyllo dough. Keep it covered with a damp towel to prevent it from drying out.
Tip: Work quickly to prevent phyllo from drying out.
- 2
Butter the Phyllo
Place one sheet of phyllo on a clean surface and brush with melted butter.
Tip: Use a pastry brush for even butter distribution.
- 3
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.
How to Make Toasted Moroccan Almond Briouats with Honey-Orange Glaze
Total time: 2 h · Yields 4 servings
- 1
Bake Briouats
Arrange the filled phyllo triangles on a lined baking tray and bake for 20-25 minutes, or until golden brown.
- 2
Prepare Glaze
In a small saucepan, heat honey, orange juice, and zest until syrupy.
- 3
Glaze Briouats
Dip each briouat in the warm honey-orange glaze. Allow excess to drip off before placing on a wire rack.
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