These honey dipped almond briouat (pronounced brie-oo-at) are triangular Moroccan pastries made with a light pastry crust and filled with an orange blossom almond paste.

almond briouats on a plate

In Moroccan cuisine, desserts are served all throughout the day. Whether it’s mid afternoon with a tray of Moroccan mint tea or Moroccan coffee first thing in the morning, you’re sure to find something sweet.

Many Moroccan desserts are made with honey, orange blossom water, and some kind of ground nut paste (like this almond paste).

These gazelle horn cookies, halwa chebakia and the kind of briouat we are making today are excellent representations of traditional Moroccan desserts.

Ingredients

Here’s what you will need to make these almond briouat:

See recipe card for quantities.

ingredients to make almond briouat

How to Make Almond Briouat

almonds in hot water

Prep the almonds. Blanch the almonds in hot water for a minute before cooling on a tray. Wedge the almonds between two fingers to remove the peels and discard all peels. 

toasted almonds on a baking sheet

Roast half of the almonds. On a parchment lined sheet tray, roast the almonds at 400 degrees for 5-7 minutes, or until they begin to turn a light golden brown. 

almond filling in a food processor

Make the almond filling. In a food processor combine the cooled roasted almonds, raw almonds, half of the orange blossom water, all of the sugar, cinnamon, salt, and half of the butter. Pulse until an even paste is formed.

almond filling shaped into balls

Shape the almond paste. Roll small teaspoon sized balls of the paste.

Hint: With two fingers, shape into a small, triangular-esque circle. 

phyllo dough being brushed with butter

Prep the phyllo dough. Once fully defrosted, cut into fourths lengthwise with a knife. Use a few strips at a time. Melt the remaining butter and brush the strips with butter before adding a piece of the almond paste at one end. 

phyllo dough folding over almond paste

Roll the briouat. Fold the phyllo dough over the almond paste, continuing the pattern, folding one triangle over the next, until you’ve used all of the strip of phyllo dough. Repeat this until the ingredients run out. 

almond briouats frying

Fry the briouat. Heat the oil in a frying pan and fry briouat on each side until golden brown all around. 

almond briouats soaking in honey

Toss in honey with orange blossom waterTransfer the almond briouat directly from the hot oil into another frying pan with the honey and remaining orange blossom water melted together over medium low heat. Flip to coat before moving to a plate to enjoy!

Warqa vs. Filo Dough

In Morocco we typically use a pastry dough called warqa for briouat and many other traditional recipes.

While it’s easy to find in many places, it can be equally difficult depending on where you live. If it’s not accessible to you, you can get away with layering 2-3 sheets of filo dough to substitute one sheet of warqa.

Alternatively, you could try making your own pastry dough. Either way, these almond briouat will be delicious so don’t stress too much when making this choice.

Variations

There are actually many variaties of briouat, with fillings made with ground beef, cheese, and even shrimp!

  • Meat filling – a chicken or ground beef filling with classic Moroccan spices is really delicious and takes briouat in a totally different savory direction
  • Shrimp – seafood in general can be equally delicious and reminiscent of Moroccan seafood bastilla
  • Cheese filled – similar to the popular cheese filled rghaif, cheese filled briouats are truly an experience
almond briouats on a plate

What to Eat Them With

These almond briouat are usually served with:

Equipment

You will need a pastry brush to brush the filo dough with butter and honey.

almond briouats on a plate

Storage

These cookies store really well in an air tight jar in the fridge.

They can keep for up to 1 month, a fact I know to be true because my dad would bring them home to us every time he went to visit his mom and they kept tremendously well!

Bismillah,

Salima written in cursive
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almond briouats on a plate

Honey Dipped Almond Briouat

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  • Author: Salima Benkhalti
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 servings 1x
  • Category: Dessert, Cookie, Pastry
  • Method: Fried
  • Cuisine: Moroccan, North African
  • Diet: Low Salt

Description

These honey dipped almond briouat (pronounced brie-oo-at) are triangular Moroccan pastries made with a light pastry crust and filled with an orange blossom almond paste.


Ingredients

Scale
  • 16oz phyllo dough, defrosted sheets cut into fourths, lengthwise
  • 4 cups raw almonds
  • 2 tbsp orange blossom water
  • 1 cup white granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup butter, softened to room temperature
  • 1 cup honey
  • 2 cups canola or vegetable oil


Instructions

  1. Prep the almonds. Blanch the almonds in hot water for a minute before cooling on a tray. Squeeze the almonds between two fingers to remove the peels and discard all peels.an almond being peeled
  2. Roast half of the almonds. On a parchment lined sheet tray, roast the almonds at 400 degrees for 5-7 minutes, or until they begin to turn a light golden brown.peeled almonds on a baking sheet
  3. Make the almond filling. In a food processor combine the cooled roasted almonds, raw almonds, half of the orange blossom water, all of the sugar, cinnamon, salt, and half of the butter. Pulse until an even paste is formed.almond filling in a food processor
  4. Shape the almond paste. Roll small teaspoon sized balls of the paste. With two fingers, shape into a small, triangular-esque ball. almond filling being shaped
  5. Prep the phyllo dough. Once fully defrosted, cut into fourths or fifths (depending on the size of your phyllo) lengthwise with a knife. Use one strip at a time. Melt the remaining butter and brush the center of each strip with butter before adding a piece of the almond paste at one end.phyllo dough in a bag
  6. Roll the briouat. Fold the phyllo dough over the almond paste, continuing the pattern, folding one triangle over the next, until you’ve used all of the strip of phyllo dough. Seal with a dab of melted butter. Repeat this until the ingredients run out.phyllo dough folding into a briouat
  7. Fry the briouat. Heat the oil in a frying pan and fry briouat on each side until golden brown all around.almond briouats frying
  8. Toss in honey with orange blossom waterTransfer the almond briouat directly from the hot oil into another frying pan with the honey and remaining orange blossom water melted together over medium low heat. Flip to coat before moving to a plate to enjoy! (Optional) Top with sesame seeds or crushed dried rose petals. almond briouats on a plate