Moroccan Briouat are crispy, golden pastries filled with sweet almond paste, fried to perfection, and coated in fragrant honey infused with orange blossom water. These delicate triangular pastries are a staple during Ramadan and Eid, offering a perfect balance of crunch, sweetness, and nutty richness. Garnished with toasted sesame seeds and dried rose petals, Briouat are an irresistible treat that pairs beautifully with mint tea.
Why You’ll Love This Recipe
- Authentic Moroccan Sweet – A traditional pastry enjoyed during Ramadan and special celebrations.
- Perfect for Iftar & Eid – A delightful dessert that’s crunchy, nutty, and sweet.
- Crispy & Golden – Light and flaky with a melt-in-your-mouth almond filling.
- Easy to Customize – Can be made with different nuts, flavors, or even baked instead of fried.
- Make-Ahead Friendly – Can be prepared in advance and fried just before serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Almond Filling:
- 2 cups blanched almonds
- ½ cup powdered sugar
- 1 tsp cinnamon
- 1 tbsp orange blossom water
- 2 tbsp melted butter
For the Dough:
- 10 sheets of warka or filo pastry
- ½ cup melted butter (for brushing)
For Frying & Garnish:
- 1 cup honey
- 1 tbsp orange blossom water
- ½ cup sesame seeds (toasted)
- Dried rose petals (optional)
Directions
1. Prepare the Almond Filling
- In a food processor, blend the blanched almonds until finely ground.
- Add powdered sugar, cinnamon, orange blossom water, and melted butter. Blend until a smooth, moldable paste forms.
- Shape the almond mixture into small logs, about the size of a finger.
2. Assemble the Briouats
- Cut the warka or filo pastry into long strips, about 3 inches wide.
- Brush one side with melted butter to keep the pastry crisp and golden.
- Place a small almond paste log at one end of the strip.
- Fold the pastry diagonally over the filling to form a triangle. Continue folding until fully wrapped.
- Seal the edge with a little butter or water.
3. Fry Until Golden
- Heat oil in a deep pan over medium heat.
- Fry the briouats in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels to remove excess oil.
4. Coat in Honey
- In a small saucepan, warm the honey with orange blossom water over low heat.
- Dip the hot briouats into the honey mixture, ensuring they are well coated.
- Remove and place on a wire rack to allow excess honey to drip off.
5. Garnish & Serve
- Sprinkle with toasted sesame seeds and, if desired, dried rose petals for a beautiful finish.
- Serve warm or at room temperature with Moroccan mint tea.
Servings and Timing
- Servings: 12-15 briouats
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Nutty Briouat – Mix walnuts or pistachios with the almonds for a different filling.
- Chocolate Briouat – Add melted chocolate to the filling for a rich twist.
- Baked Version – Brush with butter and bake at 180°C (350°F) for 15 minutes instead of frying.
- Less Sweet Option – Skip the honey dip and sprinkle with just a dusting of powdered sugar.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Reheating: Warm in a low oven (160°C/320°F) for 5 minutes to restore crispiness.
- Freezing: Freeze unbaked briouats for up to 3 months. Fry directly from frozen, adding a few extra minutes to the cooking time.
FAQs
1. What is Briouat?
Briouat is a Moroccan pastry filled with either sweet or savory fillings, wrapped in filo pastry, and fried until crispy.
2. Can I make Briouats in advance?
Yes! Assemble them ahead and store in the fridge until ready to fry.
3. What’s the best substitute for warka pastry?
Filo pastry is the closest alternative if warka is unavailable.
4. Can I bake Briouats instead of frying?
Yes! Brush them with butter and bake at 180°C (350°F) for 15-20 minutes until golden.
5. Why do my briouats break when folding?
Make sure the filo pastry is not too dry—keep it covered with a damp cloth while working.
6. Can I use a different filling?
Yes! Try almonds & honey, walnuts & cinnamon, or even Nutella for a fun variation.
7. How do I prevent my briouats from getting soggy?
Drain well after frying and don’t soak in honey for too long—just a quick dip is enough.
8. What can I serve with Briouat?
They pair beautifully with Moroccan mint tea or Arabic coffee.
9. How do I toast sesame seeds for garnish?
Lightly toast them in a dry pan over medium heat for 2-3 minutes until golden.
10. Can I use store-bought almond paste?
Yes, but homemade almond paste gives the best authentic flavor.
Conclusion
Moroccan Briouat with Honey & Sesame is a crispy, nutty, and delicately sweet pastry that’s perfect for Ramadan, Eid, or any festive occasion. With its crunchy layers, fragrant almond filling, and golden honey glaze, this treat is sure to impress. Whether fried or baked, served with tea or coffee, Briouat is a must-try Moroccan delicacy!
