Briouat is a delightful Moroccan pastry that’s as visually appealing as it is delicious. These small, triangular parcels are filled with a sweet and nutty mixture, traditionally featuring almonds, honey, and fragrant spices. Briouat embodies Morocco’s rich culinary heritage, often served on special occasions or to delight guests.
| Country | Morocco |
| Degree of difficulty | Medium |
| Type of food | Dessert |
| Cooking Time | About 30 minutes |
| Preparation Time | 15 minutes |
| Total time | 45 minutes |
| Serving Size | About 12 briouats (4 to 6 people) |
Ingredients for the Filling:
- 1 cup almonds, blanched and ground
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon orange blossom water
- Honey for drizzling
- Vegetable oil for frying
Ingredients for the Pastry:
- 12 sheets of phyllo dough
- 1/4 cup melted butter
Instructions:
- In a mixing bowl, combine the ground almonds, sugar, cinnamon, and orange blossom water. Mix until you have a moist and crumbly texture.
- Take one sheet of phyllo dough and brush it lightly with melted butter.
- Place a small spoonful of the almond mixture at one end of the phyllo sheet.
- Fold the phyllo sheet over the filling to create a triangle.
- Continue folding the phyllo sheet into a triangle shape, as you would fold a flag, until you reach the end of the sheet.
- Brush the outside with more melted butter to seal the pastry.
- Heat vegetable oil in a deep pan or skillet. You can test the oil by dipping the edge of a pastry triangle; it should sizzle when ready.
- Carefully place the briouat into the hot oil and fry until golden brown, about 3-4 minutes.
- Remove the fried briouat and place them on a paper towel to absorb excess oil.
- Drizzle the warm briouat with honey just before serving.
Nutritional Information: (Per serving – 1 briouat)
| Calories | 150 kcal |
| Fat | 10g |
| Protein | 4g |
| Carbohydrates | 13g |
| Sugar | 6g |
| Fiber | 1.2g |
Optional Additions or Substitutions:
- Briouat can be filled with a variety of ingredients, including sweetened shredded coconut, pistachios, or even cream cheese.
Tips or Variations:
- Be gentle when handling the fragile phyllo sheets to avoid tearing.
- Drizzle the honey right before serving to keep the briouat crisp.
Other Countries Where They Also Make This Recipe:
- Similar pastries and sweets can be found in other North African and Middle Eastern countries, often with variations in fillings and shapes.
Allergen Checklist:
- This recipe is suitable for vegetarians, but it is not suitable for vegans due to the use of butter and honey
- It contains almonds and honey, which may not be suitable for those with nut or honey allergies
