Forktionary

Honey Almond Briouats Recipe

Experience the magic of Morocco with these exquisite Honey Almond Briouats! Crispy, flaky phyllo pastry encases a luscious almond and marzipan filling, then gets bathed in a fragrant honey-orange blossom syrup. Perfect as an elegant dessert, impressive appetizer, or delightful snack – served warm with cardamom coffee or chilled with a refreshing orange blossom milk. These easy-to-follow instructions will have you creating these show-stopping treats in no time!

Prep Time 25 mins
Cook Time 35 mins
Calories 620.1 kcal
Protein 12g
Rating 0.0 (1 Reviews)
Honey Almond Briouats

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Honey Almond Briouats

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How to Make Honey Almond Briouats

  1. **Prepare the Filling:** In a medium bowl, gently combine the chopped marzipan, toasted slivered almonds, almond extract, and 1 tablespoon of orange flower water. Mix until well combined.
  2. **Prepare the Phyllo:** Stack phyllo sheets on a clean work surface. Cut into strips approximately 11 cm (4 1/2 inches) wide and 30 cm (12 inches) long. Lightly moisten a kitchen towel and wrap the phyllo strips to prevent them from drying out. Cover tightly with plastic wrap.
  3. **Assemble the Briouats:** Lay one phyllo strip on your work surface. Brush lightly with melted butter. Fold the strip in half lengthwise and brush with melted butter again.
  4. **Fill and Fold:** Place about 1 tablespoon of the almond filling onto one end of the phyllo strip. Fold over to form a triangle, then continue folding the triangle, enclosing the filling completely until you reach the end of the strip.
  5. **Bake:** Arrange the assembled briouats on a wax-paper lined baking sheet. Brush the tops with melted butter. Preheat oven to 180°C (350°F).
  6. **Bake:** Bake for 20-25 minutes, or until golden brown and crispy.
  7. **Prepare the Honey Syrup:** While the briouats are baking, combine the honey and the remaining 3 tablespoons of orange flower water in a small saucepan.
  8. **Syrup the Briouats:** Bring the honey mixture to a gentle boil just as the briouats come out of the oven. Reduce heat to low.
  9. **Gently Dip:** Carefully plunge 2-3 briouats at a time into the hot honey syrup for about 10 seconds, using a slotted spoon to remove them. Place on wax paper to cool.
  10. **Cool and Serve:** Allow the briouats to cool slightly before serving. Enjoy warm or at room temperature. Best served fresh on the day of making.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

216g

Fat

85g

Carbs

25g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Desserts African Finger Food Moroccan Presentation