← Nouns Cooking · Moroccan

Ingredients

• 250 g blanched almonds
• 100 g Sugar
• 30 g butter, softened (for the filling)
• 2 tbsp Orange flower water, divided
• ½ tsp ground cinnamon
• 6 sheets warqa or filo pastry sheets
• 60 g butter, melted (for brushing)
• 1 egg yolk, for sealing
• 350 g Honey
• 1 tbsp Sesame seeds, toasted

Method

1. Heat the oven to 180°C (350°F). Toast the almonds on a tray for 8–10 min until pale golden, then cool.
2. Grind the almonds with the sugar in a food processor until fine, then add the soft butter, half the orange flower water and the cinnamon and blend until the mix clumps into a paste. Roll it into small logs, about 2 tsp each.
3. Turn the oven up to 200°C (400°F). Cut the pastry into strips about 8 cm wide and brush with melted butter. Put a log at one end of a strip and fold over and over to make a triangle, sealing the end with a dab of egg yolk.
4. Lay the briouats on a tray, brush with butter and bake for 12–15 min until golden and crisp (or fry them in hot oil for 2–3 min).
5. Meanwhile warm the honey with the remaining orange flower water until runny. Drop the hot briouats into the honey for 1–2 min, turning, then lift onto a rack and sprinkle with sesame. Leave to cool before serving.

Tips

• Contains almonds, sesame, wheat, dairy and egg.
• They keep for a week in an airtight tin; freeze them unbaked for a ready supply.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc SBS Food 196 flavors