🥟 Almond briouats

Name: Almond briouats
Total time: 60 min
Yield: 8
Cuisine: Morocco
Ingredients: 200 g blanched almonds; 60 g sugar; 1 tsp ground cinnamon; 2 tbsp orange blossom water; 10 sheets warqa (or filo) pastry; Oil for frying; 200 g honey with 1 tbsp orange blossom water

Origin: Morocco

288kcal

per serving · 80 g

360kcal

per 100 g

6 gProtein8 g / 100 g

16 gFat20 g / 100 g

30 gCarbs38 g / 100 g

Almond briouats are small Moroccan pastries: paper-thin warqa sheets wrapped around a paste of ground almonds, cinnamon and orange blossom water, fried until crisp and then dipped in warm honey. They come out shatteringly crunchy outside and soft and fragrant inside, and are served with mint tea, at weddings and during Ramadan.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: honey

Contains glutenbecause of: warqa pastry

Not keto38 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Tree nuts

What it is made of

warqa pastryalmondshoneyorange blossom watercinnamon

Recipe

8 servings60 min

Ingredients

200 g blanched almonds
60 g sugar
1 tsp ground cinnamon
2 tbsp orange blossom water
10 sheets warqa (or filo) pastry
Oil for frying
200 g honey with 1 tbsp orange blossom water

Method

Toast the almonds lightly, cool, then grind with the sugar and cinnamon to a coarse paste; work in the orange blossom water until it holds together.
Cut the pastry into strips about 8 cm wide. Put a teaspoon of filling at one end and fold into a triangle, repeating to the end of the strip; seal with a little water.
Heat the oil to 170 °C and fry the triangles in batches for 2–3 minutes until golden.
Warm the honey with the orange blossom water, dip the hot briouats for 1 minute, then drain on a rack.

How to make it lighter

Each briouat is small but rich — two or three with tea is a sensible portion.
Bake instead of frying: brush with 1 tbsp oil (≈ 120 kcal) for the whole tray and bake at 190 °C for 15 minutes.
Drizzle the honey instead of soaking them in it to cut the sugar noticeably.

History

Briouats belong to the Moroccan tradition of filled warqa pastries, a family that also includes the large pastilla pie. The sweet almond version is especially associated with Ramadan and festive tables, where it is served alongside chebakia and other honey-soaked sweets.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →