Briouats aux Amandes

بريوات باللوز

“Fried warqa parcels — crisp shell, almond heart, honey drizzle.”

Prep 45 min · Cook 20 min · Serves 25 pieces · Difficulty Medium · Origin: Fes, Morocco

Briouats are Morocco's answer to the fried pastry — triangular or cylindrical parcels of tissue-thin warqa pastry filled with an almond paste fragrant with orange blossom water and cinnamon, deep-fried to a shattering golden crisp, then drizzled with warm honey. They are served at celebrations, alongside tea, and in every patisserie window in the medina. The contrast of crisp hot pastry and sweet almond is irresistible.

Ingredients · Serves 25 pieces

• ground blanched almonds300 g
• icing sugar120 g
• ground cinnamon1 tsp
• orange blossom water2 tbsp
• butter, melted1 tbsp
• warqa or brick pastry, cut into strips12 sheets
• egg, beaten (for sealing)1
• for deep fryingoil
• honey200 g
• orange blossom water (for honey)1 tbsp

The Recipe

1. 1.Mix ground almonds, icing sugar, cinnamon, orange blossom water and melted butter into a smooth paste. Divide into small logs.
2. 2.Cut warqa/brick pastry into strips about 8 cm wide.
3. 3.Place an almond log at one end of a strip. Fold up at 45° into a triangle, then continue folding to maintain the triangle shape (like folding a flag). Seal the end with beaten egg.
4. 4.Heat oil to 170°C. Fry briouats in batches for 3–4 minutes until deep golden.
5. 5.Warm honey with orange blossom water. Dip each briouat briefly in the honey or drizzle over.
6. 6.Serve immediately, while still crisp.

Chef's Tips

• Fry at the right temperature — too hot and they burn before the inside warms; too cool and they absorb oil.
• Honey-dipped briouats must be served quickly — they soften within an hour.